Tuesday Treats: Pumpkin Dumpkin Cake

Since we’re in the middle of holiday season, here’s a different take on traditional pumpkin pie–with a cakey-cheesecake twist. It’s perfect for family gatherings or to take-along for those holiday potlucks.

Prep Time: 15 min.
Total Time: 1 hr. 15 min.
Servings: 15 servings

If you like pumpkin cake and cheesecake, you must try this simple (and simply scrumptious) dessert recipe.

What You Need
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted

Topping
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

To Make Cake
In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13x 9 baking pan with waxed paper, and then pour in the pumpkin mixture.

Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.

Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13 x 9 baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.

To Make Topping
Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

Tip*
Flipping the dessert over allows the “crust” to be on the bottom. To make it without flipping, leave out the waxed-paper liner step and lightly spray the baking pan with nonstick cooking spray before adding pumpkin mixture.

Georgie’s Tip: It’s prettier to serve, if you take the extra effort to flip it. The easy way is to lay a serving platter or tray close to the 13 X 9 size over the top of the baking pan. Hold it secure, flip, set the tray on the counter and gently peel off the waxed paper.

As always, if you want to check out nutritional values, CLICK HERE. You probably noticed the additional tip above so you can guess who suggested this recipe. Georgie Dreyfus Barron takes it to all the Barron family gatherings. There’s never any left. If you’d like read about how Senator Clay Barron corralled his cowgirl, Georgie, check out THE BOSS AND HIS COWGIRL. Click on the cover to hop over to Harlequin. You can buy it direct or click on all the other retailers at the bottom of the page! Georgie hopes you enjoy the dessert and she and Clay wish you and yours a happy holiday season!

Advertisements

About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of two award-winning series--Moonstruck and The Penumbra Papers, Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
This entry was posted in Writing Life and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Tuesday Treats: Pumpkin Dumpkin Cake

  1. Yum! I’d just leave it in the pan, because I’m lazy and Hubs doesn’t care what his dessert looks like as long as it’s yummy. ;o)

Got something to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.