Saturday, November 22, 2008

Pumpkin Pie Cake with Cream Cheese Frosting

Pumpkin Pie Cake with Cream Cheese Frosting

It's everything you love about pumpkin pie all wrapped up in a dense,
moist cake with irresistable cream cheese frosting. The texture is
somewhere between a pie and a cake. Raisins and nuts are optional.

* 1-2/3 cups cooked pumpkin puree (or 15-ounce can)
* 1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)
* 1 cup white granulated sugar
* 2 eggs, at room temperature
* 1/4 cup butter, melted and cooled to room temperature
* 1 tsp pure vanilla extract
* 1/2 teaspoon salt
* 1-1/2 Tbsp ground cinnamon
* 1-1/2 tsp ground nutmeg
* 1 package yellow or butter cake mix
* 1 cup raisins, pre-soaked in hot water for 15 minutes (optional)
* Cream Cheese Frosting:
* 8 ounces (1 large block) cream cheese, at room temperature
* 1 cup powdered confectioners' sugar
* 1 tsp pure vanilla extract
* 1 Tbsp milk or cream
* 1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with
non-stick foil.

In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs,
butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.

Toss raisins in cake mix, then add both to the wet ingredients. Stir
only until combined. Pour into prepared pan. Bake 50 to 55 minutes or
until a toothpick inserted in the center of the cake comes out clean.
Let cool to room temperature.

Cream Cheese Frosting:
Blend cream cheese, confectioners' sugar, vanilla extract extract, and
milk until smooth. Frost cooled cake. Sprinkle optional pecans evenly
on top.

Yield: 24 to 36 servings, depending on cut size