|Written by Dixie|
Introduction:¬† Halloween, Thanksgiving and Christmas are popular dates for this Pumpkin Surprise Cake recipe. While fresh pumpkins are only available in the fall, we are lucky to be able to purchase it in a can all year long. This recipe has been passed down through my family. It's quick, easy and delicious. This cake is always a big hit at parties.¬† Enjoy!!
You Will Need For The Cake:
1 box yellow cake mix - (reserve 1 cup of dry mix for later use)
1/2 cup butter or margarine - melted
1 beaten egg
A large mixing bowl, mixer and¬†9 x 13¬†inch greased¬†baking pan
Step 1.¬† Preheat oven to 350 degrees. In bowl, with mixer, on medium speed, mix together the cake mix, (minus the reserved 1 cup), butter and egg. Pour into prepared¬†baking pan.
You Will Need For Filling:
1 can pumpkin
1/4 teaspoon ginger
1/4 teaspoon cinnamon
2 beaten eggs
2/3 cup milk
Step 2.¬† In same mixing bowl, (no need to wash), with mixer, on medium speed, mix pumpkin, seasonings, eggs and milk thoroughly and pour on top of first mixture in¬†baking pan. Do not stir, as it will take care of it's self. This is the surprise.
You Will Need For The Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine - room temperature
1/4 cup chopped walnuts
A small bowl and a fork
Step 3.¬† In bowl, mix cake mix, sugar and cinnamon together. Cut butter into the mixture with a fork until size of peas. Sprinkle mixture on top of filling, then sprinkle the walnuts on top of topping. Bake for¬†45 to 50 minutes.
Tips:¬† I always refrigerate this cake. My Grandmother made this cake using butternut squash instead of the pumpkin. I have always used the pumpkin, but it may be appealing to others.
Warning:¬† Avoid overbaking, as it could make the cake dry.¬†