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| Kid-friendly pumpkin cake. Not everyone likes pies! |
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| The "crust" layer is simply cake mix, melted butter and an egg. |
Made in a 9 x 13" pan, this cake feeds 12 to 15 people, making it a great dessert for a party. It's moist like a pie but has all the substance of a cake, so people who aren't pastry crust fans will eat every morsel.
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| Assembled ingredients for the pumpkin layer. |
The pumpkin layer is very similar to a pumpkin pie, which is my second favorite pie in the whole world. What's my first favorite pie? Buttermilk pie, of course. As the story goes, when I was a very little girl my grandmother always made two pies for Thanksgiving: one was pumpkin and the other, a buttermilk pie, I called Plain Pie. I'll post the recipe for Plain Pie and the history behind it later.
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| Combine the sugar and spices with the pumpkin, just like pumpkin pie. |
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| You can make this recipe by hand but be sure to whisk the eggs well. |
Back in the late 90s I threw a mother/child Halloween luncheon for all the moms and kids in our neighborhood and this cake was what I served for dessert, along with iced cut-out cookies for the little ones who might not like pumpkin.
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| Smooth the pumpkin layer to make sure it's distributed evenly. |
Since you're not a dessert fan, Ormond, whenever I make this cake and have leftovers, the cake calls to me from the fridge. Did you know pumpkin tastes great for breakfast? I power-snack this cake until it's gone from my sight and mind. I wish you liked dessert so I didn't have to scarf down the leftovers all alone.
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| Ready for the last layer. |
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| Real butter and demerara sugar make the crumbles layer taste so much better! |
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| Cutting in the softened butter, like you would a pastry dough. |
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| Sprinkle the crumbles all over until the pumpkin layer is covered. |
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| Three layers of yum ready to pop in the oven. |
Baking this cake releases the wonderful spicy aromas of cinnamon, ginger, and cloves that we associate with Fall and cooler weather. It's a great "Welcome Home" recipe, especially if you bake it right before guests arrive.
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| The finished cake, cooling on the table. |
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| Wasting no time, I dig right in to have a taste. |
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| Delicious Pumpkin Cake! |
Mrs. Doty's Pumpkin Cake
Ingredients
1 package yellow cake mix (remove 1 cup and reserve)
1/2 cup butter, melted
4 eggs
1 29-ounce can pumpkin
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2/3 cup milk
TOPPING:
1 cup reserved cake mix
1/4 cup demerara sugar
1 teaspoon ground cinnamon
1/4 cup butter, softened
Procedure
1. Preheat oven to 350 degrees. Spray a 9" x 13" baking pan with Pam.
2. In a medium bowl mix the cake mix (minus the 1 cup), melted butter and one of the eggs until combined. Press into the bottom of the pan.
3. In a large bowl combine the pumpkin, sugar, cinnamon, ginger, cloves, three eggs and the milk until well mixed and smooth. Pour evenly over the crust layer.
4. Combine the topping ingredients loosely and sprinkle crumbles over the top of the pumpkin layer.
5. Bake 50 minutes or until a knife comes out clean.
Makes about 12 servings.
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| Mrs. Doty's Pumpkin Cake makes a great dessert for a gathering. |
