Last week, I saw a recipe being shared around the internet for Better Than Pumpkin Pie Cake. It sounded interesting to me, but because of one of the ingredients was a spice cake mix and because we have family allergies to many ingredients in traditional cake mixes, I knew I’d have to either find an ultra-expensive “natural” cake mix or figure out a way to make it from scratch.
I didn’t have time to experiment before Thanksgiving, but today, I came up with my own version. I decided to take the dry ingredients of a basic cake recipe we use frequently, changing the flour to all whole wheat pastry flour, which I thought would add something to this recipe. I have a grain mill, so used fresh ground soft white wheat berries for this. I’m pretty sure that regular all-purpose flour would also work here if that’s what you prefer or what you have on hand. I’m all for using what’s already on hand :). I also used the spices listed in another recipe I have for a spice cake to make my own version of spice cake mix. I used the rest of the recipe I’ve seen circling around the internet as written. In my recipe, where “sugar” is mentioned, I used Wholesome Sweeteners Evaporated Cane Juice. For the brown sugar, I used Wholesome Sweeteners Dark Brown Sugar. I may experiment with using a bit less sugar on a future baking day, but didn’t want to change too many things the first time I tried this.
Here’s my version:
Preheat oven to 350 degrees.
Melt one stick of butter.
While that’s melting, mix together:
2 cups whole wheat pastry flour
1 cup brown sugar
¼ cup granulated sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
½ tsp. ginger
Reserve one cup of this mixture.
To remaining cake mix mixture, stir in melted butter and one egg. This will be very thick. Pat this into a greased 9 X 13 inch pan- I used my hands.
In the mixer bowl (I just used the same one), mix together:
1- 29 oz. can pumpkin
1- 5 oz. can evaporated milk (and a note- if you find you only have a 12 oz. can, like I did, you can use ½ cup plus 2 TBSP to get this amount)
1/2 cup brown sugar
¼ cup granulated sugar
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pour this mixture over the first layer in the pan.
Now make the topping:
Reserved dry cake mix
½ cup sugar
½ cup nuts if desired (I didn’t use these as I didn’t have any, but I think they would be good)
½ cup softened butter
Sprinkle this over the top of pumpkin mixture. Bake for 50-55 minutes. Cool for 30 minutes.
We thought it was good warm, but even better after it had been refrigerated. A successful experiment!