I might have gone too far on this recipe. Pumpkin is a staple in the majority of my desserts in the fall. Instead of going the easy route for this, I decided to make my own pumpkin purée. As long as it takes to make it, it’s probably not worth it for the time you put in. But hey, you’ve got to try everything at least once! Plus, I guess now I have enough pumpkin to last me for two years. Anyways, this cake is rich and moist and doesn’t take too long to make (unless you make your own pumpkin purée like me).
- 1 Can Pumpkin purée (about a five-pound pumpkin)
- 1 Can Evaporated Milk
- 2 Eggs
- 1/4 cup Brown sugar
- A pinch of salt
- 1 tablespoons pumpkin pie spice
- 2 teaspoons Cinnamon
- 1 Yellow Cake mix
- 1/2 Pecans
- 1 cup flour
- 3/4 cup Brown Sugar
- 1/4 cup Unsalted Butter, melted
1.) To make the pumpkin purée from scratch, first preheat the oven to 450* F.
2.) Cut the pumpkin into four equal pieces and scrape out the guts. Then remove the stem. From there, cut the four large slices into smaller pieces. Doing this will make sure they cook faster.
3.) Bake for an hour on a foil-lined baking sheet.
4.) Let the pumpkin cool for ten minutes before handling. Reduce the oven to 350*. Using a large spoon, scoop out the meat of the pumpkin. Leave the outside skin.
5.) In a food processor, purée the pumpkin until there are no more chucks. Allow this to cool for at least 30 minutes before cooking with it.
6.) In a large bowl combine 2 cups of the pumpkin purée or one 16 oz can. Combine it with the remaining cake ingredients of the evaporated milk, eggs, brown sugar, salt, pumpkin spice, cinnamon, cake mix, and pecans. Pour this into a greased 9×13 pan.
7.) In a small bowl, combine the flour, brown sugar, and butter to make a crumb topping.
8.) Evenly lay the crumbs on top of the cake, and bake for 35 minutes.