Good Eating Monday: Pumpkin Cake!

 Greetings! It's Christmas Eve---the night of magic, when "visions of sugar plums" will be dancing in everyone's heads!
(And because Mama Kat's Prompt this week is "Share a Holiday Recipe," this post is doing double-duty!)
Today's favorite holiday recipe from my recipe box is:
Pumpkin Cake
But don't let the name fool you---this is actually a dutch pumpkin pie done in a 10 x 13 cake pan--thus the name "cake."
It's great for feeding a crowd, since you cut into 24 cake-size squares!
Plus no messing around with pie crusts and less work, since you can feed dessert to 24 with

one pan!
And it's soooo delicious!
It's best made one to two days in advance and just stored in the frig until the festive serving occasion!
My sister sent me this recipe years ago and it's my go-to holiday dessert for Thanksgiving & Christmas!
The recipe calls chopped nuts. I prefer the flavor of walnuts in this recipe, but you can use any chopped nut you prefer: pecans, hazelnuts, etc.
If you can't eat nuts, then I'd suggest replacing them with 1/2 cup of quick oats, just to give the crumb some texture.
(photo is of my own fresh out of oven)
Pumpkin Cake

Preheat oven to 425
In large bowl combine one at a time:
5 eggs
1 large (29oz) can plain packed pumpkin 
1 cup sugar (or substitute 1 cup Splenda for less calories)
1/2 teaspoon salt
4 teaspoons cinnamon
1 can evaporated milk + 1/8 cup water

Pour into a greased 13 x 9 pan. Bake at 425 for 15 minutes. (This sets the custard)

Crumb Topping:
1 box yellow cake mix (any brand)
1 stick margarine or butter or lite butter
1 cup chopped nuts
Optional: 1/2 cup shredded coconut
Cut stick of margarine/butter into cake mix with a pastry cutter. Stir in the nuts and, if you're using it, the coconut.
When 15 minutes are up, remove pan. Turn oven down to 350. Top custard with topping mix evenly. Return pan to oven and bake for 45 minutes to 1 hour until pumpkin is solid and topping is lightly browned. 

My Christmas Day menu is as follows:
Ham, Garlic Sauteed Fresh Sweet Potato Strips & Halved Brussel Sprouts, Oatmeal-Molasses Rolls (home-made) & Pumpkin Cake.
One of our guest is bringing the Green Bean Casserole with the fried onions--it's his speciality.
(I saute the sweet potatoes/brussels slightly ahead, then keep them warm for serving in the slow cooker.)
Hope you the Merriest Christmas celebration!


carol daniels said…
The sweet potato strips sound like a great side dish for the ham. I also like to cook ham at Christmas. And.... always have to make Clam Chowder. Even if I am the only one that loves it!

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