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This is a cherished recipe of my niece’s favorite aunt, Auntie Opal. (She’s my niece-in-law, which is why Auntie Opal isn’t related to me.) While we never met Auntie Opal, she made the adorable sea blue dress that our then-7-year-old wore as the flower girl at my nephew’s wedding.

For Thanksgiving, I brought a little of Auntie Opal to our dinner by making this pumpkin cake. I revised it a little bit, working with ingredients I had in the house.

The original recipe calls for condensed milk; I only had coconut. Make this recipe lactose free by subbing the butter with coconut spread.

I also added chocolate chips. I wasn’t sure how this would turn out and I’m not sure how it should have turned out. The base was more like custard with a crunchy top. I scooped spoonfuls from the baking pan into tasting glasses.

My mother-in-law enjoyed it so much, she brought a serving to breakfast the day after.

Only 29 cans to go to complete my goal of using 99 cans of pumpkin …

Auntie Opal’s Pumpkin Pie Cake

pumpkin pie cakeWhat you need:

  • 1 can pumpkin
  • 4 eggs
  • 1 2/3 c coconut milk
  • 1 c sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 box yellow cake mix
  • 1/2 c butter, melted
  • 1 c chopped nuts
  • 1 c mini bittersweet chocolate chips



What you do:

  • Heat oven to 350
  • Add first 7 ingredients in mixing bowl.
  • Beat until well mixed.
  • Pour into prepared 9×13 pan.
  • Sprinkle dry cake mix over top of pumpkin mixture.
  • Pour butter over cake mix.
  • Top with nuts and chocolate chips.
  • Bake for 1 hour.
  • Top with whipped cream.