Our American friends invited us to celebrate their Thanksgiving in Merida. Besides their beautiful home, we were there with some beautiful people! The deep fried turkey was astounding! So was one of the desserts for the last course… When we made this yesterday, our friends thought it was much better than pumpkin pie!
Marianne Kehoe’s Pumpkin Cake
1 – 15 oz can pureed pumpkin
1 – 12 oz can evaporated milk
1 cup sugar (I used brown sugar but can be white)
4 tsp pumpkin pie spice * (see below)
1 package white, spice, or yellow cake mix
1 c butter
1-1/2 cups chopped walnuts or pecans
* If you can’t find pumpkin pie spice use 4 T. ground cinnamon + 4 tsp. ground nutmeg + 4 tsp. ground ginger + 3 tsp. ground allspice. This makes more than you need!!!
Oven 350 F (175 C). Grease a 9 x 13″ cake pan.
In large bowl, combine pumpkin, milk, eggs, sugar, and spices and pour into pan.
In another bowl, with fingers incorporate butter pieces into cake mix and crumble over pumpkin. (I also added a little more cinnamon to mix here for color because I could only find white cake mix,) Sprinkle walnuts or pecans on top.
Bake for about 1 hour, or until knife inserted near center comes out clean.
We served this with some fresh whipped cream and a mix of chopped walnuts and brown sugar which we had carmelized just a bit…