Pumpkin Coffee "Cake"

This time of year everyone is cooking and baking with pumpkin. I was looking in a pumpkin thread on my cooking board and came across this Pumpkin Coffee Cake. I wanted something easy to bring to my parent's house for dessert one Sunday and this looked like just the thing.

I put cake in quotes in the title of this post because I wouldn't necessarily call this cake. I failed to read the directions, just the ingredient list, before making this recipe and since it called for a boxed cake mix I (wrongly) assumed it would have more of a cake consistency. In actuality, you make a wet mixture and top it with the cake mix, resulting in more of a pudding-like consistency on the bottom with a strudel-like top.

It was still really good, though. It makes a great dessert and everyone enjoyed it. And it couldn't have been easier to put together, something I truly appreciate when baking.

It was even better the next day with a little whipped cream. I microwaved a piece to take the chill off and it was perfection. It may not be cake-like, but it's definitely delicious.

Pumpkin Coffee "Cake"
As seen on Peace, Love and French Fries

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz can pumpkin puree
12 oz can evaporated milk
1 box yellow cake mix
1 stick unsalted butter

Preheat the oven to 350. Coat a 9x13 dish with cooking spray.

Mix sugar, salt, cinnamon, ginger and cloves together in a small bowl. In a large bowl, beat the eggs. Add in the pumpkin puree and sugar mixture. Gradually stir in the evaporated milk. Pour into the bottom of the prepared 9x13 dish.

Melt the butter, then add to the cake mix in a large bowl. Stir until combined. It should form a strudel-like mixture. Sprinkle evenly over the top of the pumpkin mixture.

Bake for 45-60 minutes, or until the cake has set and the top starts to brown. Allow to cool slightly before cutting into pieces. Serve warm with whipped cream.