Pumpkin Cake Revisited

Last November I introduced everyone to my family’s favorite pumpkin cake. This cake is a combination of all the best things in pumpkin pie with a rich cake crust and a strudely topping. (I’m pretty sure strudely is a word somewhere.) Well, this year we made some adjustments to the recipe and the new pumpkin cake is even BETTER.

Pumpkin cake still starts with basic ingredients and ends up in a cake which is a balance of pumpkin custard and cake, but we’ve cut back on the sugar and changed around the spices for more contrast. Pumpkin cake can also be made with homemade pumpkin puree or pumpkin butter, though you may find the flavor a little different from what you’re used to. Not different bad, but just different, a bit lighter but ever so fresh. The recipe also works well if you start with a Gluten free cake mix, putting pumpkin cake on the menu for those who are gluten intolerant! This pumpkin cake is a great place to start if you haven’t already indulged your pumpkin cravings, or just practicing up for Thanksgiving.

With the holidays on the way make sure to check our store often as out gift packs and other gift options are coming on sale. There’s nothing like a raspberry chipotle dressing on turkey or quick Ultra Gel powered gravy!

pumpkin cake

Pumpkin Cake – Revisited

Crust:

1 white or yellow cake mix (reserve 1 cup)

1 egg

1 Tbsp Ultra Gel

1/4 cup milk

½ cup melted butter

Filling:

1 (29 oz) can 100% pure pumpkin

3/4 cup sugar

1/4 cup brown sugar

1 tsp vanilla

1 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

1/4 tsp ground nutmeg

3 large eggs, slightly beaten

2 Tbsp Ultra Gel

1 (12 oz) can evaporated milk

Topping:

1 cup reserved cake mix

1 tsp pumpkin pie spice

¼ cup softened butter

Preheat oven to 350 degrees. Mix together the crust ingredients and press mixture on the bottom of a 9 x 13 inch cake pan.

Combine pumpkin, sugar, salt and spices in large bowl. Mix with electric mixer on low speed until combined. Add eggs and mix on low speed for an additional 1 minute. Gradually mix in Ultra Gel and evaporated milk. Pour pumpkin mixture over unbaked crust.

Combine dry ingredients for topping mixture together in small bowl. Add butter and mix together until crumbly. Sprinkle topping over pumpkin mixture.

Bake for 1 hour until the pumpkin cake tests done in the center. Allow to cool and serve with sweetened whipped cream. Refrigerate leftovers.

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One thought on “Pumpkin Cake Revisited

  1. Pingback: Blueberry Upside Down Cake | Cornaby's

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