– by Mary May Larmoyeux – After a long, hot summer, don’t cooler days, autumn leaves, and eating sweets made with pumpkin sound inviting? In fact, pumpkin pie cake is one of my family’s favorite desserts! When I take a bite of pumpkin pie cake, I’m immediately reminded of those I love!
A friend shared this recipe with me years ago, and now I’d like to share it with you! You may want to make it with your kids or grandkids … or mail the recipe to out-of-town loved ones.
Pumpkin Pie Cake
4 eggs slightly beaten
1 sixteen-ounce can pumpkin
1 ½ cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 can evaporated milk (13 oz.)
1 box yellow cake mix
1 cup chopped nuts
2 sticks margarine (be sure it’s recommended for baking)
Mix the first six ingredients together and then pour into ungreased 9 x 13 pan. Sprinkle the yellow cake mix on top of this. Melt the margarine and pour it on top of the mixture. Then add chopped nuts. Bake at 350 degrees for 1 ½ hours.
Sometimes we top a piece of hot pumpkin pie cake with Cool Whip or vanilla ice cream. Delicious!
Do you have a favorite fall recipe? Perhaps one that has been passed down from loved ones? If you’d like to share it with Legacy Connection readers, please send it to firstname.lastname@example.org. Thanks!
Copyright © 2014, 2016 by Mary May Larmoyeux. All rights reserved.
Searching for some creative ideas for grandparents? Check out The Grandparent Connection: 365 Ways to Connect With Your Grandchild’s Heart. It’s written by a USA Teacher of the Year, Nancy Downing, and Mary Larmoyeux, a writer for FamilyLife. Paper and electronic versions are available. (Great for parents, aunts and uncles, too!)