Delicious Pumpkin Pie Cake

The only thing that could possibly make this NY better, is if it had a caramel sauce drizzled on top of it!!

This is my son-in-law's favorite cake. It's his mother's recipe, but since the family was with us for Thanksgiving, I decided to give it a try.

I was disappointed, to say the least! It was nothing like I remembered the one time I tried it.

A week later, I decided to give it one more shot for our church's Ladies Christmas Party. Wow!! Apparently, I did something wrong when I made it for Thanksgiving and something right when I made it for the Christmas party!! It didn't have time to refrigerate so it was warm and that made it so much better!!

This recipe is definitely a keeper!

Here's the recipe:

Pumpkin Pie Cake

1 white (or yellow) cake mix

1/2 c butter, melted

5 eggs, divided

4 tsp cinnamon, divided

14 oz pumpkin

2 tsp nutmeg, divided

13/4 c sugar, divided

1 tsp salt

1 tsp ginger

1/2 tsp ground cloves

1 c heavy whipping cream

1/4 c butter, cool

Preheat oven to 350.

Measure out 1 cup of cake mix and set aside. Combine remaining cake mix and melted butter. Add 1 egg, 1 tsp of cinnamon and 1 tsp of nutmeg. Mix well and press into the bottom of a 10 inch form pan. Set aside.

In a large bowl, combine pumpkin with whipping cream. Add remaining 4 eggs, 1 1/2 c sugar, 2 tsp cinnamon, and remaining 1 tsp of nutmeg. Add salt, ginger and cloves. Mix with whisk and pour over unbaked crust. Set aside.

Combine reserved cake mix with remaining tsp of cinnamon, 1/4 cup of sugar and 1/4 cup cool butter. Mix until crumbly and sprinkle over pumpkin filling.

Bake 90 minutes or until inserted knife comes out clean. Let cool 3 minutes. Remove from pan. Refrigerate. Serve with whipped cream.

Tip: baking cake on a lower rack in oven may help filling set better. Also, put foil in bottom of oven as cake pan might leak.