Lisa King's Pumpkin Cake 24.000

Deb Lindsey for The Washington Post

Nov 20, 2013

This sweet cake-pie concoction starts with a boxed yellow cake mix. It makes enough for a large gathering -- or leftovers through the long holiday weekend -- and is a favorite at the King family table for Thanksgiving.

You'll need three 9-inch round cake pans. Serve with unsweetened whipped cream.

Make Ahead: The cooled cakes can be covered and stored at room temperature for up to 5 days or wrapped and frozen for up to 3 months.

Servings: 24 - 30
  • For the crust
  • 12 tablespoons melted unsalted butter
  • 2 medium eggs
  • Scant 5 cups boxed yellow cake mix (from 2 boxes)
  • For the filling
  • Generous 2 cups fresh or canned pure pumpkin puree (from more than one 15-ounce can)
  • 6 medium eggs
  • 1 cup low-fat evaporated milk
  • Generous 1/2 cup light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • For the topping
  • 1 3/4 cups boxed yellow cake mix
  • Scant 3/4 cup granulated sugar
  • 16 tablespoons (2 sticks) chilled unsalted butter, cut into small pieces
  • 1/2 cup chopped nuts, such as pecans or walnuts


Preheat the oven to 325 degrees. Line the bottoms of the three pans with parchment or wax paper.

For the crust: Combine the butter, eggs and cake mix in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to form a pasty dough. Divide it equally among the cake pans, using your hands to create an even layer in each pan.

For the filling: Combine the pumpkin, eggs, evaporated milk, brown sugar, cinnamon, nutmeg and salt in the same bowl/mixer you used for the crust. Beat on low speed, then medium speed to achieve a well-blended, smooth consistency. Divide the mixture equally among the cake pans, pouring it evenly on top of each crust layer.

For the topping: Combine the cake mix, granulated sugar, butter and nuts in a mixing bowl. Use a pastry cutter or your hands to work the mixture into pea-size crumbles. Divide equally among the pans, covering as much of the filling as possible.

Bake on the upper oven rack for 50 to 55 minutes, until nicely browned at the edges and on top.

Cool for at least 15 minutes before slicing and serving.

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Recipe Source

From Lisa King of Freedom Farms in Butler, Pa.

Tested by Mary Pat Flaherty and Bonnie S. Benwick.

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