At the Northwest Arkansas Boutique Show over the weekend, some of the fabulous ladies from the Junior League of NWA were there serving Pumpkin Pie Cake.
We kept seeing shoppers with little samples of the dessert and wondered where they were coming from. Even the kids were gobbling it up. When Gwen and I took turns leaving our booth to go shop, I stopped by the Junior League booth and spotted the samples.
That’s when they told me it was the Pumpkin Pie Cake recipe from page 162 in their Add Another Place Setting cookbook.
The recipe is delicious — and this is coming from someone who’s not normally a fan of pumpkin desserts. I plan to make this one, though, because it tastes just like Fall.
The recipe is below. If you’d like to get your hands on one of the cookbooks, click here to go over and read more about it and to buy.
You can also buy it on Amazon here. The cookbook includes recipes that are Southern, with regional and international influences from the many new members added to the NWA community every year. It’s a “cook’s tour” of the area with recipes from a few local celebrities.
HEADS-UP: Stay tuned for a sweet giveaway coming up in the next few weeks, related to the Junior League!
Pumpkin Pie Cake
1 (29-ounce) can pumpkin
4 eggs
13 ounces evaporated milk
1 1/2 cups sugar
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 (2-layer) package yellow cake mix
1 cup (2 sticks) butter, melted
1 cup chopped pecans
Whipped cream for garnish
Directions: Beat the pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger and nutmeg in a mixing bowl. Pour into a greased 9X13-inch cake pan. Sprinkle the dry cake mix evenly over the top. Pour the butter evenly over the cake mix and sprinkle with the pecans. Bake at 350 degrees for 1 hour. Remove to a wire rack to cool completely. Cut into squares and garnish with whipped cream.
Note from the mamas: When you’re planning your Thanksgiving meal, remember that Ozark Natural Foods has free range turkeys available. The turkeys, raised on a vegetarian diet with no hormones, antibiotics or preservatives, are supplied to the Co-op by Mary’s Free Range Organic Turkeys. Click here to read more about it on the ONF blog.
