Sunday, March 27, 2011

Pumpkin Pie Cake


  1 15 ounce can of pumpkin
•1 & 1/2 cups evaporated milk (12 ounce can)
•1 cup sugar
•2 eggs at room temperature
•1/4 cup butter, melted and cooled to room temperature
•1 teaspoon pure vanilla extract
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1/2 teaspoon nutmeg (optional)
•1 package yellow cake mix
•1 cup raisins, pre-soaked in hot water for 15 minutes (drained)

Cream Cheese Frosting
•8 ounce pkg cream cheese at room temperature
•1 cup powdered sugar
•1 teaspoon pure vanilla extract
•1 tablespoon milk
•1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Line a 9×13 inch pan with non stick foil or spray with pan spray.
In a large bowl beat pumpkin, milk, sugar, eggs, butter, vanilla, salt, cinnamon and nutmeg until well blended.

Mix raisins in the cake mix and add to the wet ingredients. Stir only until combined. Pour into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Let cool to room temperature.

Cream Cheese Frosting:
Blend cream cheese, powdered sugar, vanilla and milk until smooth. Frost cooled cake. Sprinkle pecans evenly on top.

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