Birthday Pumpkin Cake

Today I baked what could be defined as our family favorite. It’s a recipe by all definition and from my best of mother earth perspective totally and completely not healthy. Pre-made Cake Mix, Canned Pie Mix, white flour, white sugar, food dye’s, hydrogenated whatever. The alternative food queen’s nightmare. However the once a year occasion that I make it is probably OK in comparison to so many who eat this way every day.

You also need to know that I totally suck at baking.

There are those who bake and I am not one. I have tried. Oh my  — have I tried.

Famous flubs include broiling the martha stewart perfect looking 6 million dollar pie – yup – killed that. To missing ingredients in all kinds of recipe to the infamous salt instead of sugar recipe flub – UGH!!

Yet — this recipe is not rocket science and I can make it successfully each and every time plus it’s positively and suprisingly delicious.

Not being a pumpkin pie eater – or as we referred to it as icky baby poo pie – my ex mother in law made this one year and it’s often been at my Thanksgiving table.  All Kudo’s go to her – Thanks Vi!

Since this is also around my Kate’s birthday she often requests it. Thus the event for today!

It’s three layers — a shortbread style bottom, filling and crumble top

The Libby’s Brown Label Pie Mix is typically only around the stores at Thanksgiving so if you make it soon and find you like it – keep a stash can in the pantry.

You will need:

One pkg yellow cake mix  Duncan Hines

One can brown label Libby’s Pumpkin Pie mix – this has all the sugar etc added
3 eggs
1 stick butter
1 tsp cinnamon
2/3 cup milk

Melt 1/4 C of Butter
Set aside the other 1/4 to soften

Grease a glass 9×13 pan – use the wrapping of the butter

Make Crust:

Cake mix less one cup ( reserve that for topping)
1 egg and 1/4 C melted butter

Combine and press into buttered pan – trick:  lay wax paper over and press firmly – me telling you baking tricks it really rather funny

Make Filling:

Can of pumpkin pie mix, 2 eggs and 2/3 milk – mix together and pour over crust

Make Topping:

1 cup reserved cake mix, 1 teas of cinnamon, the softened butter – use pastry blender mix together until crumbly and spoon over filling

Bake for a solid 45 minutes or until knife comes out clean.

MUST MUST serve with fresh whipped cream – add powdered sugar to sweeten.

I make this the day before I intend to serve it. Cool it out of the oven and then refridgerate for better serving/cutting ease the next day.

fresh whipped cream flickr image credit – yum

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2 Responses to Birthday Pumpkin Cake

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  2. Pingback: Pumpkin Crunch Cake « December Moms

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