I love having all 4 seasons (especially Fall!) for the recipes & meals they produce. It’s finally starting to look like Fall here in Birmingham. Hello, soups, stews, casseroles, apples & pumpkin!
I’m on the pumpkin bandwagon (sorry, I can’t help it), although only for a short trip due to my lack of time to spend in the kitchen. When time permits, I am squeezing in some seasonal recipes, like this delicious pumpkin cake.
I’ve made this for brunch, but it’s really an all-purpose Fall cake Since it uses a box of yellow cake mix, it is pretty easy to make (& then eat). It’s really good hot out of the oven, but second place is cold. (Probably doesn’t need to be refrigerated but recommended if it sticks around for more than a day.)
My cousin made it first, but I had to have the recipe. It calls for an additional 1/4 cup of melted butter, if you’re feeling buttery, but I think 1 stick is sufficient.
I have a few more pumpkin recipes I need to make before this ingredient retires for the year. (I can only imagine the seasonality of canned pumpkin…who really buys that in the middle of spring?) We will see, though, as I’m
a little short on sleep!
2-15oz cans of pumpkin puree
1 cup white sugar
1 cup milk
2 tsp cinnamon
1 tsp nutmeg
1 box yellow cake mix
1/2 cup butter (plus additional 1/4 cup, if desired), melted
1 cup chopped pecans
- Preheat oven to 350 degrees & grease 9×13 pan. Whisk pumpkin, eggs, sugar, milk, cinnamon & nutmeg in a large bowl. Pour into pan.
- Sprinkle cake mix evenly over pumpkin mixture. Drizzle melted butter over cake & sprinkle with nuts.
- Bake for 45 – 60min until top is golden & cake is cooked through.