Pumpkin Pie Cake-Too Good for Words!!

Editor’s Note:  This post courtesy of Jan D’Atri

Rescued Recipe #179

Pumpkin Pie Cake

Pumpkin pie cake photo credit: Jan D'Atri

Two things I’ll always remember about this week: how miserable I made Rodney Shedd; and Tiffany Shedd’s fabulous Pumpkin Pie Cake.

It was the last day for picking cotton this season at the The Cotton Shedd Farm near Eloy.

The heritage family farm run by Rodney and Tiffany is a working farm that produces cotton, wheat and beef as well as offer country living classes, art classes, handmade soaps and Tiffany’s original artwork. While Rodney handles the harvest, Tiffany—in addition to other chores of farm life—has opened her home and the farm experience to anyone who’s hankering to be a “farmer for the day.” You’ll see how cotton is picked, get to pick some yourself, take a hayride and then be treated to a farmhouse meal including the Pumpkin Pie Cake! High atop the cotton rig in the middle of the Shedd’s 900-acre cotton field, I was shooting video out the door of the cab that Rodney was driving.

“When you’re done shooting Jan, would you mind closing the cab door? I’m allergic to cotton.” What a gracious man. If I were Rodney I would’ve booted me right off the cotton pickin’ rig! That cab is the only thing that shelters Rodney from flying cotton debris and has allowed him to continue to do what he loves—and will always love best—be a cotton farmer. So, I’ll live with the memory or ruining Rodney’s day. You take the cake! It’s a fall harvest winner from The Cotton Shedd. (Visit www.cottonshedd.com)

Cotton Shedd Pumpkin Pie Cake

Recipe courtesy of Christina Bradford

Ingredients:
1 boxed yellow cake mix
1 stick butter (1/2 cup), room temperature
4 large eggs
2 cans (15 oz. each) pumpkin
1 can (5 oz.) evaporated milk
1  cup sugar
2 teaspoons cinnamon
1/2 stick butter, cut into small pieces, chilled
1 cup chopped pecans
Whipping cream

Directions:
Preheat oven 350.  Grease and flour 9×13 pan.
Measure out 1 cup of dry cake mix, set aside.  Place remaining cake mix, ½ cup butter and one egg in mixing bowl.  Beat until fully combined.

Using your fingers, gently press the batter into the pan and partially up the sides.  Set aside.

Filling: Combine pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl.  Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more.  Pour filling over the crust in the pan.  Set aside.

Topping: Place chilled butter and the reserved cake mix in mixing bowl.  Beat until crumbly, about 2 minutes.  Stir in pecans.

Distribute topping over the filling.
Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour.  Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cream.

Store this cake, without the whipping cream, covered in the refrigerator for up to a week.