Harvest Cake!

I tasted this at our church potluck and just had to have the recipe. It is a new Fall Favorite for our family. This is a winner of a pumpkin recipe.

Time to choose. You can either use a yellow cake mix or prepare your cake from scratch. I just used a basic spice cake recipe and changed it up a bit. So, either put your dry cake mix in a bowl or the dry ingredients to a homemade cake into a bowl. VERY IMPORTANT.... Take out of your bowl, one cup of your dry cake mix and save for later. Now, another choice.....I used 3/4 cups applesauce and 1 egg. Mix well into your dry ingredients.. Or, you can use 1 egg and 1 stick of melted butter.


Spread cake mixture into the bottom of a greased 9 x 13 cake pan. Oh...because I like nuts so much, I mixed in some chopped walnuts with my cake mixture....pecans would have been good, too.



Next layer.....Mix 3 eggs, 3/4 cups milk and one large can of pumpkin...ready for pie pumpkin in the can...... not the plain pumpkin. If using the plain pumpkin, add to the pumpkin, the eggs, the milk and 2/3 cups of sugar and pumpkin spice. My store had 3 cans of ready for pie pumpkin and that was it! So, that is what I used.

Mix well and pour over cake in your pan.

So pretty. Now for the topping.

Take the one cup of your saved cake mix, and add to it 1/4 cup sugar and 2 Tablespoons of melted butter. Mix.

Sprinkle over the pumpkin.

Bake at 400 degrees for 10 minutes. Finish baking at 350 for 25 to 30 minutes. Do not over cook.

This is my husbands man-size portion of Pumpkin cake. HA! It is delicious hot from the oven.

This is such a crowd pleaser and did not last long at our house. Also, it packs very well in lunches, once cooled and in the fridge for a few hours.
Enjoy!