Is there anything that says “FALL” more than Pumpkin Spice? From lattes, to muffins, to pies, to candles and even hand sanitizers----You don’t even have to say it-----Just smelling the spicy combination of clove, ginger and cinnamon makes you immediately want to jump into your cozies, grab a blanket and join the crew at a chilly football game or sit in front of a hot, crackling fire!
So now that I have several of your senses at attention, here’s a recipe to satisfy your taste buds! A piece of this Pumpkin Pie Cake with a dollop of fresh whipped cream is a perfect way to tame that Pumpkin Spice craving!
Pumpkin Pie Cake
1-lb. can pure pumpkin (not pie filling)
3 eggs, beaten
1 cup sugar
1 large can evaporated milk
1 ½ teaspoons cinnamon
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon vanilla
1 box white cake mix
1 cup chopped pecans
1 stick margarine, melted
Mix all cake ingredients together and pour into a well-greased 9X13 inch pan. Sprinkle dry cake mix over the pumpkin mixture, then sprinkle with nuts. Drizzle with melted butter. Bake for 45-50 minutes, or until knife inserted comes out clean. Top with a dollop of fresh, whipped cream.
Lovin' Life in the Lowcountry,
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