Grandma Susan's Pumpkin Cake
"I have no idea where she got it, but this is how my mom always made her pumpkin cake. I've seen a few similar recipes, but none that quite matched it. Alternate ingredients are suggested for anyone wanting to keep it non-dairy."
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
Crust
- 1 (18 ounce) package yellow cake mix, minus 1 cup set aside for topping
- 1⁄2 cup margarine or 1/2 cup butter, melted
- 1 egg
-
Filling
- 2⁄3 cup milk or 2/3 cup non-dairy whipping cream
- 2 eggs
- 3 cups pumpkin pie mix (un-spiced) or 3 cups canned pumpkin (un-spiced)
-
Pumpkin Pie Spices
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove, ground
- 1⁄2 teaspoon ginger powder
- 1⁄2 cup brown sugar
-
Topping
- 1 cup yellow cake mix, the cup reserved from the crust
- 1⁄2 cup sugar
- 1⁄4 cup margarine or 1/4 cup butter
directions
- Crust: Combine ingredients and press into a baking pan.
- Filling: Combine until smooth. If not using pumpkin pie mix (pre-spiced) then add the Pumpkin Pie Spices (pumpkin pie mix already includes it). Pour over the crust.
- Topping: Combine all ingredients. The cake mix and sugar should be cut into the margarine with a knife, over and over until it is may small fragments almost like buttery crumbs (don't melt the margarine or blend it). Sprinkle over filling.
- Bake at 175C for 1 hour or longer, until inserted knife comes out clean.
- Serve with whipped cream ideally.
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