Pumpkin Pie Cake Recipe with Cream Cheese Frosting
"It's everything you love about pumpkin pie all wrapped up in a dense, moist cake with irresistable, decadent cream cheese frosting. The texture is somewhere between a pie and a cake. Use your own homemade pumpkin puree or pick up a can of unsweetened pumpkin puree when out of season. Don't save this cake strictly for Thanksgiving season. It's great year-round. Raisins and pecans are optional...."
INGREDIENTS
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1 cup raisins, optional
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1-2/3 cups homemade cooked pumpkin puree (or one 15-ounce can)
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1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)
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1 cup white granulated sugar
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2 large eggs, at room temperature
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1/4 cup (4 Tablespoons or 1/2 stick) butter, melted and cooled to room temperature
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1 teaspoon pure vanilla extract
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1-1/2 teaspoons salt
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1-1/2 Tablespoons ground cinnamon
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1-1/2 teaspoon ground nutmeg
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1 package yellow or butter cake mix
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Cream Cheese Frosting:
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8 ounces (1 large block) cream cheese, at room temperature
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1 cup powdered confectioners' sugar
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1 teaspoon pure vanilla extract
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1 Tablesoon milk or heavy cream
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1/2 cup chopped pecans, optional (may substitute walnuts)
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