Cake and Pie In One

One of my favorite things about Thanksgiving is pumpkin pie. Yes, it is something that can be eaten year round but somehow it just tastes better to me during the Thanksgiving season. I am the first to say that I am not a pie baker. I can’t make a good crust. I have on very few occasions use the store bought crusts and they aren’t too bad. However, I will stick to baking cakes.

Tomorrow Kathy and I are presiding over out last DCPASR meeting as co-presidents. Following the meeting the church where we hold it has a lunch. For November the meal, of course, is turkey and all of the trimmings. I have always agreed to bring a dessert to the meal. Of course a Thanksgiving meal needs a pumpkin pie. I don’t bake pies. What to do?

Solution, how about a pumpkin upside down cake? It has the taste of a pie but in cake form. This I can handle. Off to the store to get the ingredients I need but don’t have in the house. I gathered them together to make sure I wasn’t missing anything.

Everything I need.

Next, get out the pan, mixing bowl, whisk, and measuring spoons.

Few items should make clean-up easy.

Let’s start with the filling. Slightly beat the three eggs. Add sugar, evaporated milk, pumpkin, cinnamon, nutmeg, and ginger. Using the whisk blend everything together until smooth.

Looks good to me.

Pour the filling into an ungreased 9 x 13-inch pan.

Look ma! No crust!

Sprinkle the dry cake mix on top of the filling.

No need to worry about mixing a cake batter.

Melt 1 1/2 sticks of butter and drizzle it over the cake mix. Why did I forget to take a picture of this step? Oh well.

Now, pop it into a 350 degree oven for about 45 – 50 minutes.

Looks good to me.

The hardest part for me now is to wait until tomorrow until the ladies at the church cut it and server it, Hope it tastes as good as it made the house smell.


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14 responses to “Cake and Pie In One

  1. Terje

    Thank you for your cake slice. Food posts are delicious to read. I can go for all baked goods – pies, cakes and buns. I made cinnamon buns on Sunday morning.

  2. I’m not much of a fan of pumpkin pie, but combining it with cake sounds like something I’d try. I’m sure it’ll be enjoyed!

  3. It looks good… I might give it a try. Not a fan of pumpkin pie. My mom had a great pumpkin bread recipe that I’ve made a few times. My husband’s favorite was sweet potato pie. My favorite pie is cherry! But not for Thanksgiving.

  4. It must have been delicious. Thank you for the recipe.

  5. Pumpkin pie is my go-to Thanksgiving recipe. My Mom and I used to puree the pumpkins each season and make the pie fresh. It does have a different consistency but we all love it. I love to try out new recipes so this one may make it to my dinner table. I took pictures and the recipe. (My husband is on a strict diet with meal supplements so he can lose weight to get a hip replacement. The doctor did say that he can have Thanksgiving the way he likes it.-another blogpost maybe.)

    • Carol, I have never used fresh pumpkin but have eaten pies made with it. Delicious! The people at the church lunch today seemed to enjoy it. The whole thing went.

  6. Lainie Levin

    This recipe looks wonderful! I have to figure out an occasion to make it. I’ve already committed to making my sweet potato pie for Thanksgiving, so I’ll find somewhere else to bring this one. I also LOVE the photo of the handwritten recipe. There’s something so wonderful about holding those pieces of family in our hands…

    • Hope you get a chance to try this. It turned out well. As for the handwritten recipe, I wish I could say that it is an old family recipe, but the truth is I saw it somewhere and copied it myself. Don’t even remember where I saw it.

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