Farm Kings' Pumpkin Pie Cake
No matter how full they are from dinner, everyone always saves room for Lisa King's pumpkin cake – made, of course, with Freedom Farms pumpkins!
food.com user: Stacky5
Cook Time: 50-55 min | Yield: Makes 3 – 9 inch round cakes
Ingredients
Crust
- 6 ounces melted butter
- 2 medium eggs
- 1 lb 6 ounces yellow cake mix (We prefer yellow cake mix because we feel it gives more flavor, although you can also use plain cake mix.)
Filling
- 1 lb 3.5 ounces pumpkin (We prefer using well-drained, fresh pie pumpkins, although you can also use canned pumpkin puree.)
- 6 medium eggs
- 1 cup evaporated milk
- 4 1/2 ounces brown sugar
- 1 1/2 teaspoons cinnamon
- 3/8 teaspoon nutmeg
- 1/4 teaspoon salt
Crumb Topping
- 7 1/2 ounces yellow cake mix
- 5 3/8 ounces sugar
- 12 ounces butter
- 2 3/4 ounces chopped nuts
Directions
Mix together the crust ingredients to form a paste. Divide into three parts and line the bottom of the pans. Mix together the filling ingredients for 2 minutes and pour into pans.
Mix together the crumb topping ingredients and sprinkle over each cake. Bake at 325 degrees F for 50 – 55 minutes. Top with whipped cream if desired.
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