Grandma Susan's Pumpkin Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I have no idea where she got it, but this is how my mom always made her pumpkin cake. I've seen a few similar recipes, but none that quite matched it. Alternate ingredients are suggested for anyone wanting to keep it non-dairy. Ingredients:
1 (18 ounce) package yellow cake mix, minus 1 cup set aside for topping |
1/2 cup margarine or 1/2 cup butter, melted |
1 egg |
2/3 cup milk or 2/3 cup non-dairy whipping cream |
2 eggs |
3 cups pumpkin pie mix (un-spiced) or 3 cups canned pumpkin (un-spiced) |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon clove, ground |
1/2 teaspoon ginger powder |
1/2 cup brown sugar |
1 cup yellow cake mix, the cup reserved from the crust |
1/2 cup sugar |
1/4 cup margarine or 1/4 cup butter |
Directions:
1. Crust: Combine ingredients and press into a baking pan.
2. Filling: Combine until smooth. If not using pumpkin pie mix (pre-spiced) then add the Pumpkin Pie Spices (pumpkin pie mix already includes it). Pour over the crust.
3. Topping: Combine all ingredients. The cake mix and sugar should be cut into the margarine with a knife, over and over until it is may small fragments almost like buttery crumbs (don't melt the margarine or blend it). Sprinkle over filling.
4. Bake at 175C for 1 hour or longer, until inserted knife comes out clean.
5. Serve with whipped cream ideally.
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