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
- 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.