*Boo* Merry Halloween. My feelings about this holiday are well-documented. But I sure do like the haul. In honor of said candy, I made an embarrassingly good, frighteningly easy, deliciously … more
My feelings about this holiday are well-documented. But I sure do like the haul.
In honor of said candy, I made an embarrassingly good, frighteningly easy, deliciously inexpensive cake, known affectionately as Pumpkin Crack. And why, yes, that is an inappropriate play on the fact that it’s so good you’ll not be able to control yourself around this stuff. It’s the first thing to go at a party. Thank you for noticing.
Here’s what you’re gonna do.
Pour in the pumpkin, sweetened condensed milk, eggs, sugar, and pumpkin pie spice.
Sprinkle some of the cake mix.
Swirl the two together.
Spread the rest of the cake mix on top.
Oh em gee the butter next.
Sprinkle the chips. Or chopped pecans. Or chopped peanuts. My little one just had her tonsils out [“awww…..”], so we had to keep it soft for her adorable little self.
This recipe is adapted from all over the place. What am I gonna tell you? I’m not reinventing the wheel here. I’m just tryin’ to keep up.
If you’re not sure what to do with the rest of the can of pumpkin, double the recipe. If you need any more brilliant advice, you know where to find me. I’m listed under “Obvious, Captain.”
- 7½ ounces canned pumpkin puree
- 7 ounces sweetened condensed milk
- 2 eggs, at room temperature
- ½ cup sugar
- 2½ teaspoons pumpkin pie spice
- 1 15-ounce box gluten-free yellow cake mix
- 8 tablespoons (1/2 cup) unsalted butter, melted and cooled
- ½ cup semi-sweet chocolate chips (or chopped pecans)
- Preheat the oven to 350 degrees F. Grease a 9-inch square or round baking pan and set it aside.
- In a medium-sized bowl, place the pumpkin, condensed milk, eggs, sugar and pumpkin pie spice, and beat until well-combined.
- Pour the pumpkin mixture into the prepared pan. Sprinkle ⅓ of the dry cake mix over the top and swirl it into the wet ingredients with a knife (see photo).
- Sprinkle the rest of the dry cake mix on top, and smooth carefully until it covers evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle evenly with chips. Cover the top of the pan with foil.
- Place the cake in the center of the preheated oven, and bake for 25 minutes. Uncover, and bake for another 15 to 25 minutes, or until it has begun to brown around edges.
- Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.
P.S. Please pick up a copy of My Cookbooks, if you haven’t already. I can’t keep the blog going without your help!