Submitted by The Shoreline Restaurant, Gills Rock
Ingredients
- 1 box white cake mix, divided
- ½ c. melted butter
- 5 eggs, divided use
- 4 tsp. cinnamon, divided use
- 2 tsp. nutmeg, divided use
- 1 lb. 14 oz. can solid pack pumpkin
- 1¾ cup sugar, divided use
- 1 tsp. salt
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- 1 cup heavy cream
- ¼ cup cold butter
Instructions
Preheat oven to 350°. Measure out 1 cup of cake mix and set aside. Combine remaining mix with melted butter, 1 egg and 1 tsp. each of cinnamon and nutmeg. Mix well. Then press into a 10-inch spring form pan that has been sprayed with non-stick vegetable coating. In a large mixing bowl, combine pumpkin with remaining eggs, 1½ cups sugar, 2 tsp. cinnamon, 1 tsp. nutmeg, salt, ginger, cloves and cream. Mix well with a whisk and pour over unbaked crust.
Combine reserved cup of cake mix with 1 tsp. cinnamon, ¼ cup sugar and cold butter. Mix until crumbly and sprinkle over pumpkin filling. Bake 1½ to 2 hours or until knife inserted in center comes out clean. 16 servings.
