One of our favorite things about this time of year is the making, and consuming, of pumpkin cake. Pumpkin cake is like pumpkin pie, but richer and with a thick cake base instead of a crust. It’s easy to make, but ever so good. Every year we start eating this wonderful thing the first week of October as it was always something Grandma made to get the season off to a good start.
Some folks like it hot and some cold, but just about everyone piles on the whipping cream. I’ve shared the secret of a little bit of Ultra Gel in whipping cream before, but here’s our picture evidence. The whipping cream was whipped the day before ThanksGiving last week. So this is pumpkin cake with week old whipping cream…sure doesn’t look like it to me, and no need to ever use cool whip or other oil packed non dairy creamers. A small serving of the good stuff goes a looong way.
Cornaby’s Pumpkin Cake
1 white cake mix (reserve 1 cup)
1/2 cup melted butter
1 large can pumpkin
1 cup cake mix
2 Tbsp sugar
1 tsp cinnamon
1/4 cup butter
Mix the cake mix (minus the reserved), egg and butter together; press on bottom of a 9×13 inch pan. Follow recipe on the back of the pumpkin can for 2 pies, except use only 1 can of evaporated milk. Pour pie mixture over unbaked crust.
Topping: Combine 1 cup cake mix, sugar, cinnamon and butter together until crumbly. Sprinkle over cake. Bake for 1 hour at 350 degrees. check with a toothpick as per a standard pumpkin pie. yield: 15 servings
Ultra Gel Whipping Cream
1 pint cream
1 tsp vanilla
1/2 cup powdered sugar
1 tsp Ultra Gel
Whip all ingredients together until light and fluffy. Serve over any favorite dessert.