STREAMING NOW: Simply Nigella

Grandma Susan's Pumpkin Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 (18 ounce) package yellow cake mix, minus 1 cup set aside for topping
  • 12 cup margarine or 12 cup butter, melted
  • 1 egg
  • Filling
  • 23 cup milk or 23 cup non-dairy whipping cream
  • 2 eggs
  • 3 cups pumpkin pie mix (un-spiced) or 3 cups canned pumpkin (un-spiced)
  • Pumpkin Pie Spices
  • 12 teaspoon cinnamon
  • 12 teaspoon allspice
  • 12 teaspoon clove, ground
  • 12 teaspoon ginger powder
  • 12 cup brown sugar
  • Topping
  • 1 cup yellow cake mix, the cup reserved from the crust
  • 12 cup sugar
  • 14 cup margarine or 14 cup butter

Directions

  1. Crust: Combine ingredients and press into a baking pan.
  2. 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.
  3. 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.
  4. Bake at 175C for 1 hour or longer, until inserted knife comes out clean.
  5. Serve with whipped cream ideally.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: