I am so exited to have Kris share one of her great recipes here at Feeding Big, while I am away. I hope you stop by and check out her website. I know you won’t be sorry!
Hi everyone! I am Kris from Big Rigs ‘n Lil’ Cookies. Stopping in today to share a recipe with you while Cynthia is away.
I have limited cupboard and pantry space, so I really keep very few cake mixes on hand. But, I have three “go to” semi-homemade desserts that I look forward to, so I try to have at least one of the necessary cake mixes on hand for when one of those desserts calls out to me. The first one, is Mom’s Creme de Menthe Cake… Such a favorite, I grew up loving this cake. Then there is the Orange Cream Cake, I’ll share that one another day. Today I have Pumpkin Pie Cake.
You can have Pumpkin Pie Cake, mixed and in the oven in a matter of minutes. I love that for days (or weeks) when I don’t have a lot of time to spend in the kitchen. But, when I still want something homemade.
This cake is the best of both worlds. It’s a cake, but it tastes like pumpkin pie. Give it a whirl. It’s always a hit wherever I take it. Just be warned… You won’t be bringing home any leftovers!
Pumpkin Pie Cake
1 box Spice Cake Mix**
2 tsp baking soda
1 30 oz can Libby’s Pumpkin Pie Mix
1/3 cup water
1 8 oz. tub Cool Whip (12 oz if you like a lot of frosting!)
1/4 cup brown sugar
Preheat oven to 350 degrees. Grease 9 x 13 cake pan, set aside.
In large mixing bowl, combine cake mix and soda. Add Pumpkin Pie Mix, eggs, and water. Mix until completely combined. Pour into prepared pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Let cake cool completely.
While cake is cooling, mix together Cool Whip and brown sugar in medium sized bowl. Let set in refrigerator while cake continues to cool.
When cake is cool, top with frosting. Keep in refrigerator until ready to serve.**
**Note – works best with cake mix without pudding added
**I like to make the frosting the night before.