Tony Claxton's Recipes
Pumpkin Pie Cake		    

The original recipe used a yellow cake mix but I thought a cinnamon swirl cake mix would be better. Spice cake would also be good. The canned pumpkin used is not the pumpkin pie mix that already has the spices in it. It is just the plain pumpkin puree. The cake mix is used in place of the pie crust. The topping is used like a pie filling and should be cooked until it is set like a custard pie filling. It should still be a little jiggly and loose. It will continue to set after it is removed from the oven.

                                   

Ingredients
Crust:

1 (18.25 oz) - Pkg Spice Cake Mix
1 - Egg
8 T - Butter, Melted 		   
Topping:

8oz - Cream Cheese, Softened
15 oz - Canned Pumpkin
3 - Eggs
1 t - Vanilla
8 T - Butter, Melted
16 oz - Powdered Sugar
1 t - Cinnamon
1 t - Nutmeg


Instructions
  • Preheat oven to 325°F
  • Lightly grease 9x13" baking pan
  • Prepare Crust:
    • Mix cake mix, egg and butter well with an electric mixer
    • Pat mixture into the bottom of the prepared baking pan
    • Set aside while mixing topping
  • Prepare Topping:
    • In a large bowl, beat the cream cheese and pumpkin until smooth
    • Beat in the eggs one at a time until smooth
    • Add vanilla and butter then mix well
    • Add powdered sugar, cinnamon and nutmeg to egg mixture and mix well
    • Spread pumpkin mixture over cake crust
  • Bake for about 1 hour at 325°F or until it is set like a pumpkin pie should be
  • Remove from oven and allow to cool to room temperature


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