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My mom's Pumpkin Cake Recipe

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This recipe for My mom's Pumpkin Cake is from Spencer, Riney, Beede Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can pumpkin puree (do not use the spiced one)
8 - 12 eggs - beaten
2 cans evaporated milk
1 ½ cups sugar
1 tsp salt


2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves

OR
3 tsp Pumpkin Pie spice


1 box yellow cake mix (not butter recipe)
1 stick of butter (cold)

Whipped cream for topping
Directions:
Directions:
Preheat oven to 350º

Make pumpkin as if for pie instead using 8 - 12 eggs. The more eggs the more like custard rather than the smooth pie filling.

Pour mixture in 13x9 glass baking dish.

In a separate bowl, cut cold butter into cake mix until crumbly. Gently spoon crumble over pumpkin mixture. Try to get as even as possible.

Let sit for 20 minutes for the crumble to start absorbing the pumpkin.

Bake in over 45 minutes to one hour. Knife will come out clean.
Serve warm or cold with whipped cream.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes plus baking time
Personal Notes:
Personal Notes:
You can double or triple this recipe for larger cake pans.

 

 

 

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