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Topic Title: Bunny's Pumpkin Pie Cake
Created On Sunday October 24, 2010 7:18 PM


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bunnywoman
Posts: 13603

Posted: Sunday October 24, 2010 7:18 PM

BUNNY’s Pumpkin Pie Cake

1 white Duncan Hines cake mix
1 small can of pumpkin puree
¼ cup canola oil
2 eggs
2 tsp cinnamon
1/2 tsp ginger
½ tsp cloves
½ tsp nutmeg
1 tsp vanilla
1 tsp pumpkin pie spice
12 oz evaporated milk

Blend all ingredients on low speed just until incorporated. Turn mixer to medium and blend for 2 minutes longer. Pour into prepared pans and bake on 350* till done. Times vary with pan sizes. Insert toothpick in center and check for doneness. Cake should pull away from the sides of the pan and spring back when lightly touched in the center.

This is a very dense, moist cake. I recommend using a cream cheese icing or a cinnamon buttercream for this cake.

Enjoy!

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Julia G
Posts: 242

Posted: Monday October 25, 2010 9:03 PM

I can't wait to try this one. Sounds yummy. Thank you Bunny for sharing.

Julia

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bunnywoman
Posts: 13603

Posted: Tuesday October 26, 2010 7:34 AM

My kids and hubby just loved it!! It is gone! It tastes just like a pumpkin pie only in a cake form.

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JulDeV
Posts: 122

Posted: Tuesday October 26, 2010 7:55 AM

Hi Bunny, just wondering is it all of the spices PLUS the pumpkin pie spice or is it all of the spices OR the pumpkin pie spice?

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bunnywoman
Posts: 13603

Posted: Tuesday October 26, 2010 10:00 PM

I added all of the spices + the pumpkin pie spice.

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ponyjockey
Posts: 3137

Posted: Wednesday October 27, 2010 1:00 PM

OOOOOO that sounds AMAZING!! Can't wait to try it!!

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cakecrazy25
Posts: 738

Posted: Friday October 29, 2010 3:10 PM

Looks sooo good!!!
Quick question though, I have a 15oz. can of pumpkin puree. Would that be considered 'small' in this case????

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mmumsie
Posts: 15405

Posted: Friday October 29, 2010 6:17 PM

Thanks! I'll try it!

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bunnywoman
Posts: 13603

Posted: Saturday October 30, 2010 7:41 AM

Yes, I used a 15 oz can of pumpkin puree.

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christycrabs
Posts: 26

Posted: Saturday October 30, 2010 5:48 PM

This sounds amazing. I plan to give this a whirl for Thanksgiving. Thanks for sharing! You're so kind :-)

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bunnywoman
Posts: 13603

Posted: Sunday October 31, 2010 9:13 AM

Actually this was a test run for my Thanksgiving. LOL! We all liked it so that is what I am bringing to BOTH of our gatherings.

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YOFJAB
Posts: 502

Posted: Sunday October 31, 2010 10:15 AM

BUNNY -- I searched this forum and see tons of comments on Cream Cheese Icing , but not too many actual recipes for it. When I do an internet search I find many --all basically alike with little variations.
What Cream Cheese recipe do you use? What amount for this Pumpkin Pie recipe?

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bunnywoman
Posts: 13603

Posted: Monday November 01, 2010 10:38 PM

I actually winged it for this trial run. SSSSSSSSSSHHHHHHHHHHH! Don't tell no one. LOL!

For my Thanksgiving Day cake I will use my "Whipped Cream Cheese Icing" recipe and possibly add in a tsp of ground cinnamon for kicks!

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german_girl_with_curls
Posts: 399

Posted: Tuesday November 02, 2010 2:39 PM

Thanks for sharing this recipe. I've been using the Cake Mix Doctor's Pumpkin Spice cake recipe, but modified to suit my tastes. It's a bit too rich for me as it uses a spice cake mix and then additional spices added to it. I like that you are using evap. milk, one of the core ingredients in a pumpkin pie (usually...we like whipping cream at my house!). I'm going to try this in a bundt pan this week!

--Trish--

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bunnywoman
Posts: 13603

Posted: Wednesday November 03, 2010 7:35 AM

Let me know how the bundt pan goes!

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Barbara1212
Posts: 359

Posted: Friday November 05, 2010 7:11 PM

I have to try this. It sounds so good. Silly question though; is pumpkin puree the same as pumpkin without the spice already in the can? And, what size cake does this make? Layer or is it better for a 9x13 cake pan?
Also, your Whipped Cream Cheese Icing recipe; is it posted here?

Thanks!

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sassygrass~sweets
Posts: 185

Posted: Saturday November 13, 2010 9:56 AM

Bumping this because I would like to know the answer to Barbaras question!

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Barbara1212
Posts: 359

Posted: Saturday November 13, 2010 11:28 AM

Thank you Sassy!
I found the cream cheese icing recipes here but still not sure what size pan to use. I also believe the pumpkin puree is the same as pumpkin in the can. I am making this cake tomorrow and guess I will decide for myself on what size pans to use.

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bunnywoman
Posts: 13603

Posted: Sunday November 14, 2010 10:10 AM

Sorry ladies............I was busy this weekend.

I made mine in a 9x13 pan. The whipped cream cheese icing is posted right here in the RECIPES section. The pumpkin puree is different from the "pumpkin pie mix."

Let me see if I can find a picture for you. I'll be right back.........

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bunnywoman
Posts: 13603

Posted: Sunday November 14, 2010 10:16 AM

Ok Barbara here is what you want to use:

Libby's Pumpkin Puree

and here is what NOT to use:

9L=Libby's Pumpkin Pie Mix]http://www.buythecase.net/product/12688/libbys_pumpkin_pie_mix/?utm_source=googleps&utm_medium=shopping&utm_term=Libby's%20Pumpkin%20Pie%20Mix[/L]

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