I said I’d hold off until October before I posted anything pumpkin (which is not say I haven’t already made anything pumpkin…There were some pumpkin cinnamon rolls that went to work one Saturday), and since it’s now October, I give you Pumpkin Cake.
I actually tried making this cake about a year ago…My intention had been to cut the recipe in half, and make it from scratch. It was a complete disaster….I wasted a lot of butter trying to get the base right, and after the second attempt flopped, I gave up. Over the summer, I’d been given samples of some new products from the Immaculate Baking Company, one of which included a yellow cake mix–Exactly what I needed for this recipe!
I feel okay about using this boxed mix, because the ingredients are all natural–There’s nothing funny or unpronounceable on the box. And I don’t have to monkey around with wasting more butter and flour trying to get this right!
- 1 box yellow cake mix, divided (I used this one from Immaculate Baking)
- ¾ stick of butter, melted
- 4 large eggs, divided
- 2 15-oz. cans pumpkin (approximately 4 cups)
- 1 C packed brown sugar
- ½ tsp. salt
- 1 Tbsp. cinnamon
- 2 tsp. pumpkin pie spice
- 1 13-oz. can sweetened, condensed milk
- 1 Tbsp. vanilla
- ½ C packed brown sugar
- ¾ stick of butter, softened
- 1 tsp. cinnamon
- 1 C chopped nuts
- 1 C heavy cream
- 1 tsp. vanilla
- 2 Tbsp, brown sugar
- 1 tsp. cinnamon
- Preheat the oven to 350 degrees F. Grease a 13 x 9-inch baking dish and set aside.
- Set aside 1 cup of the boxed cake mix for the crumb topping. Mix the remaining cake mix with the melted butter and 1 egg until crumbly. Press into the bottom of the baking dish.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, brown sugar, salt, cinnamon, 3 eggs, pumpkin pie spice, sweetened, condensed milk, and vanilla. Beat on medium-low speed for 2-3 minutes, until well-combined. Pour over the top of the cake mix crust.
- Mix together the 1 C of reserved cake mix, brown sugar, softened butter, cinnamon and nuts. Sprinkle over the cake batter.
- Bake for 1 hour or until a knife inserted in the center comes out clean. Cool in the pan on a wire rack until the cake reaches room temperature, then refrigerate until ready to serve.
- To make the topping, whip the heavy cream in the chilled bowl of a stand mixer fitted with the whisk attachment until thickened and soft peaks form. Add in the vanilla, brown sugar, and the cinnamon, and whip again until combined. Dollop or pipe on top of individual slices.
I have to admit, the crumb topping is my favorite thing about this…I could eat nothing but that!