Pumpkin Pie Cake

If you're like me and can't stand making pastry then this Pumpkin "Pie" Cake is for you! All the flavour of pumpkin pie without the frustration of making pie crust! 

Ingredients:
For filling:
4 cups pumpkin purée
3 eggs, at room temperature
1 cup sugar
2/3 cup evaporated milk
1/2 tsp each cinnamon, nutmeg, ginger, allspice

For cake:
1 cup butter, at room temperature
2  1/2 cups flour
2 tsps baking powder
1 tsp salt
1  1/2 cups sugar
3 eggs, at room temperature
2 tsps vanilla
1 cup milk

Whisk together the pumpkin purée, 3 eggs, sugar and evaporated milk. Add the spices and set aside.

In a small bowl mix the flour, baking powder and salt together.

In a larger bowl, beat the butter and sugar together . Add the eggs one at a time, then add the vanilla. Add 1/3 of the flour mixture and 1/3 of the milk. Combine and continue adding thirds until everything is incorporated.

Pour the batter into a greased and floured 13 X 9" baking dish. Smooth out leaving a raised edge around.

Pour about 1/3 of the filling over the center of the cake trying to leave some cake batter exposed on the sides.

Pour the remaining 2/3 of the filling into a greased 8" round baking dish.

Bake both the 13 X 9" and the 8" in a 350 F oven for 70-75 minutes or until the centers don't jiggle. Don't over cook. A knife placed in the center of the 8" round should come out clean.

Serve a piece of warm cake topped with a dollop of whipped cream (or Cool Whip) and a scoop of pumpkin pie filling. 

Any leftovers should be refrigerated. Warm cake servings in the microwave and scoop the pie filling chilled or at room temperature. 

Makes a good 10-12 servings.

(And no fuss no muss over pastry that just won't cooperate!)