i am about to admit something here that may not be a widely accepted opinion. are you ready?
i don't like pumpkin pie. there. i said it. there is just something about it that doesn't really appeal to me. now don't get me wrong, if it's the only dessert offered, of course i'll eat it. but put it beside apple pie (a la mode please) or something chocolate and it's see ya later pumpkin.
with that knowledge, i almost didn't even try this pumpkin cake the first time someone made it. i almost passed it by. luckily for me, the whipped cream made me try it and it's now my favorite pumpkin dessert.
tonight we are having our annual fall dinner with my parents and our good friends, the fogarty's. last year we tackled julia child's boeuf bourginion and this year we are trying our hand at beef wellington. we are making the main dishes together but i volunteered to make dessert.
i knew right away i wanted to make this wonderful fall dessert but i also was craving some chocolate. so, i made two desserts. i'll post the second sweet treat tomorrow along with how the meal turns out but for now, here is this delicious bite.
i want to warn you, this recipe calls for *gasp* boxed cake mix. i thought about changing it to use from scratch ingredients but then i changed my mind because it's super easy to make and now, they even sell gluten-free cake mixes in the store so this can be make gluten-free too. be sure to use homemade whipped cream though. it really takes this dessert from good cake, to a delicious, sweet, creamy treat.
1 box yellow cake mix (reserve 1 cup and set aside)
1/2 cup butter (1 stick), melted
preheat oven to 350 degrees F.
mix the above together (minus the reserved 1 cup mix) and press evenly into a greased 9x13" pan.
15 oz can pumpkin
2/3 cup milk
1/2 tsp cinnamon
stir together and pour over pressed in batter.
1 cup reserved cake mix
scant 1/4 cup sugar
1 tsp pumpkin pie spice
1/4 cup butter (1/2 stick), softened
mix above ingredients together until crumbly (i use my hands). sprinkle over pumpkin mixture and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
let cool completely and serve at room temperature or refrigerate before serving. top with spiced whipped cream. (i like this cake best chilled - it's also wonderful for breakfast. shhh, don't tell.)
Spiced Whipped Cream
makes enough whipped cream to top 10-12 pieces of cake
1 cup heavy cream
1 tbs powdered sugar
1 tsp pumpkin pie spice