Pumpkin Pie Cake
Yield: 12-16 servings
Pumpkin pie meets coffee cake in this crowd-pleasing, easy to make dessert. Coconut complements the pumpkin beautifully without tasting “coconutty,” although there are options for those who wish to avoid it.


Ingredients

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1-1/2 cups canned coconut milk (see notes for details and substitution)
  • 4 eggs
  • 1 cup (192 grams) granulated sugar
  • 4 teaspoons pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 (15.25-ounce) package yellow cake mix (may substitute spice cake mix; your favorite 15-ounce gluten-free mix may be used)
  • 1 cup chopped pecans or walnuts (or a mix of both—use 1 -1/2 cups if you like lots of nuts)
  • 1/2 cup unsweetened grated coconut, optional
  • 3/4 cup butter, melted
  • Optional for serving: vanilla ice cream or whipped cream

Directions

  1. Preheat the oven to 350 degrees F, and grease a 9×13-inch baking pan.
  2. In a large bowl, beat the pumpkin puree, canned milk, eggs, sugar, pumpkin pie spice, and salt until smooth. (You may use an electric stand mixer, hand beater, or simply whisk well by hand.)
  3. Transfer the mixture to the prepared baking dish. Wash and dry the bowl, and then add the cake mix, nuts, and optional coconut. Drizzle the melted butter over all, and stir to thoroughly mix.
  4. Use a clean hand to sprinkle the cake mixture (it will seem like wet crumbs) evenly over the pumpkin mixture. Do not stir.
  5. Bake for 40-50 minutes or until the center feels just barely firm.
  6. For serving: You may serve right away, although I prefer this cake once it has cooled completely. Serve with ice cream or whipped cream as desired. The cake can sit at room temperature for the first day—cover and refrigerate beyond that. Prior to serving, return the cake to room temperature or enjoy cold.

As an option, one 12-ounce can of evaporated milk (not sweetened condensed milk) may be used. When using canned coconut milk, full fat or light may be used. Just make sure to stir well to fully mix the coconut water and thick cream that tends to separate and rise to the top of the can.


More recipes at FountainAvenueKitchen.com