Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Pumpkin Pie Cake

You can make this a couple of days ahead, and store, covered, in the fridge
 
  Bottom Layer:
1 stick butter or margarine, melted,
1 package (approx.18.24 oz) yellow cake mix (reserve one cup),
1 egg. 

Filling:
1 large can (29 oz) plain pumpkin puree (not pumpkin pie mix),
3 eggs,
1-1/2 teaspoons pumpkin pie spice,
˝ cup packed brown sugar. 

Topping:
1 cup reserved cake mix,
˝ stick butter or margarine,
˝ cup sugar,
˝ cup or more to taste, walnuts.  

Preheat oven to 350 degrees. Bottom layer: mix butter with cake mix and egg.  Press into bottom of sprayed 13x9 pan.   Filling:  Beat pumpkin, eggs, spice and sugar together and spread over bottom layer.  Topping:  Mix reserved cake mix with butter, sugar and nuts and crumble over filling.  Bake 50-60 minutes .  Serves 12-15. 

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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