Mama Kat Thursday: Fav Thanksgiving Dessert!

The Mama Kat blog writing prompt today was to share, "A Thanksgiving dish I look forward to making."

I love to make Pumpkin Cake for both Thanksgiving and Christmas!
It's not actually not a cake per se, but really a Dutch pumpkin pie in a 10 x 13 pan.
It's one of those things that gets better tasting every day, so I recommend making it two to three days ahead.
It's absolutely perfect for a gathering of people and so much then making pies.
Hubby loves it!
(Photo is of my own Pumpkin Cake as it looks freshly baked.)

Pumpkin Cake

 Ingredients:
5 Eggs
1 large 29oz can of PLAIN packed Pumpkin
1 can Evaporated Milk + enough water to fill a measuring cup to 2 cup line.
1 cup Sugar
1/2 teaspoon Salt
4 teaspoons Cinnamon

1 box Yellow Cake mix (any brand)

1 stick Butter Or Margarine

1 cup chopped Walnuts (or Pecans if your prefer)

Optional: 1/2 cup shredded Coconut

Directions:

Prep a 10 x 13 baking pan by spraying with oil cooking spray Preheat oven to 425.

In a large bowl, add one at a time & mix together: Eggs, then pumpkin, then sugar, then evaporated milk and seasonings and stir in after each addition until well mixed.

Pour the pumpkin mix into the oil sprayed 13 x 9 pan and

bake at 425 for 15 minutes. This sets the custard.

While that's baking, make the crumb topping:

In a medium bowl add:
 yellow cake mix, then use a pastry cutter to cut butter into cake mix until well combined.  Stir in nuts.

(If you don't like nuts, replace with 1/2 cup coconut; if you like both, use both.)

When 15 minutes is up, remove pan in order to add crumb topping.
Turn oven heat down to 350.
Top evenly with crumb topping mix, then return pan to oven and bake another 45 minutes to 1 hour until pumpkin is solid and topping lightly browned.

Remove to cooling rack. Let cool completely & slice into 24 squares.
 Refrigerate until ready to serve. Serves 24.

Best if made at least 1, 2 or even 3 days ahead!
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What do you look forward to making for Thanksgiving?

Thanks for Visiting!