THE SHORELINE RESTAURANT’S PUMPKIN PIE CAKE

Submitted by The Shoreline Restaurant, Gills Rock

November 13, 2017

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.

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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60