Pumpkin Pie Cake With Chocolate Pecan Topping Recipe
It’s a pie. It’s a cake. It’s a pumpkin cobbler. It is a quick and easy, scrumptiously delicious treat for anyone who likes pumpkin, chocolate, and pecans. And, who doesn’t?
You'll have a pumpkin-pie custard for the bottom layer, followed by a cake layer, all tooped off with a crunch topping.
Pumpkin Pie Cake with Chocolate Pecan Topping
This is sure to become your go-to recipe whenever you need a quick and easy dessert for the family, for unexpected guests, for the bake sale, or to bring to a potluck. It uses ingredients you probably have on hand and makes 15 to 20 servings.
If you are bored with plain old pumpkin pie, try this for a little variety. This desert features a pumpkin custard for the bottom layer, followed by a cake layer, all topped off with a crunchy chocolate topping.
10 Reasons to Love Pumpkins
Pumpkin is a fast growing plant that grows on vines along the surface of the ground. It is a popular crop, cultivated around the world.The word pumpkin originated from the Greek word Pepõn which means large melon.
Pumpkin is a very nutritious food. It is mainly eaten in baked goods such as pumpkin pie and pumpkin bread, but it great as a vegetable side dish.
You can make your own pumpkin puree by steaming pumpkins or you can buy the canned puree.
Here are ten reasons to love pumpkin.
- Pumpkin contains anti-oxidants and thus guards against inflammation in the body and the diseases and ailments associated with inflammation.
- Pumpkin has a very high level of Vitamin A which helps prevent cataracts and other eye problems. It may also help prevent against lung and oral cancers.
- Pumpkin has high levels of Vitamin C which strengthens the immune system and encourages collagen production which helps the skin maintain elasticity.
- Pumpkin has a high level of vitamin E and is a good source of B-complex vitamins.
- Pumpkin is a great source of fiber which helps to keep the digestive system in good working order, helps reduce cholesterol, and aids in weight control.
- The orange color of pumpkins comes from their carotenoid content like beta-carotene. Carotenoids help prevent premature aging, cardiovascular disease, and some cancers.
- Pumpkin is rich in minerals like magnesium, copper, calcium, potassium, zinc and phosphorus. These minerals prevent the onset of cardiovascular disease and hypertension (high blood pressure). Magnesium promotes bone and tooth health. Zinc is great for the immune system, the health of the skin, and fertility.
- Pumpkin seeds are high in protein, B-vitamins, and iron. They are also high in plant based omerga-3 fatty acids, which help regulate cholesterol levels, protect against arthritis, promote healthy skin, and improve brain function The seeds also contain L tryptophan, a chemical compound that promotes feelings of well being and may alleviate depression.
- Pumpkin is a low calorie food. One cup contains only 49 calories.
- Pumpkin tastes good.
10 Reasons to Love Pecans
The pecan tree is a species of hickory tree that is native to Mexico and the southern regions of the United States. The word “pecan” is from an Algonquian word meaning a nut which requires a stone to crack.
Technically, the pecan is not a nut, but a “drupe”-- a fruit with a single stone or pit, surrounded by a husk. The seed is the part of the pecan which is edible. It has a rich buttery flavor.
Here are 10 reasons to love pecans.
- Pecans are rich source of energy. Like all nuts, pecans are very nutritious, but high in calories. One ounce (about 20 halves) contains 195 calories. Nonetheless, they can help promote a healthy weight because they increase the metabolic rate and produce feelings of satiety.
- Pecans are high in anti-oxidants which reduce inflammation in the body. Anti-oxidants help the body remove toxic oxygen-free radicals and thus, protect the body from cancer and other diseases.
- Pecans are heart-healthy because they are rich in monounsaturated fatty acids like oleic acid which helps to prevent coronary artery disease and strokes
- The regular inclusion of pecans in the diet helps to decrease total as well as LDL or “bad cholesterol” and increases HDL or “good cholesterol” levels in the blood.
- Pecans contain ellagic acid which has the ability to inhibit DNA binding of certain carcinogens, and thus, provides protection from cancer.
- Pecans are an excellent source of Vitamin E, which prevents heart disease, promotes respiratory health, helps in blood circulation, and is very good for the brain.
- Pecans are very rich sources of several important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates.
- Pecans are also rich source of minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium.
- Pecans are a good source of fiber to aid in proper digestion.
- Pecans taste good.
Recipe for Pumpkin Pie Cake with Chocolate Pecan Topping
This is a quick and easy recipe that requires only about 10 minutes to prepare. Add in about 50 minutes to bake and another hour to cool, and it is ready to serve in two hours.
Canned pumpkin is available all year long, so you can serve this whenever you want.
- 1 15-ounce can pure pumpkin, (not pumpkin pie filling
- 1 14-ounce can sweetened condensed milk
- 3 large eggs
- 4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 package Yellow Cake Mix
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter, melted
How to Make Your Own Pumpkin Pie Spice
You can buy pumpkin pie spice in a jar from the spice section of your supermarket of you can mix up your own. To make your own, mix the following spices together. Store the mixture in a clean small jar.
3 TBS ground cinnamon,
2 tsp ground ginger,
2 tsp ground nutmeg,
1 ½ tsp ground allspice
1 ½ tsp ground cloves
- Preheat oven to 350. Grease the bottom of a 13 X 8 inch baking pan. Melt the sticks of butter.
- Combine pumpkin, condensed milk, eggs, pumpkin pie spice and salt. Stir to blend well.
- Pour pumpkin mixture into the pan. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture.
- Sprinkle the chopped pecans and chocolate chips on top of the cake mix.
- Drizzle the melted butter on top of everything.
- Bake at 350 for 50 to 55 minutes or until the top is golden.
- Cool completely on a wire rack.
- Cut into 3 slices along the length and 5 slices on the width. Serve with whipped topping. The cake may be eaten fresh from the oven (after cooling) or it may be refrigerated and served cold. Refrigerate any leftovers.
Break the pecans into bits with your hands. It is easier than chopping. I buy pecans in bulk and keep them in the freezer.
Cut each stick of butter into 6 to 8 slices so it will melt quicker. Melt in a small pot on the stove or in the oven as it preheats. Watch to make sure the butter does not boil or burn.
I like to freeze the leftovers in little portion-sized plastic cups because this is so good I can’t stop eating it if I see it in my refrigerator. Fortunately, it is delicious straight from the freezer—just give it a couple of minutes to soften slightly. Or let it defrost completely. It’s good either way.
This dessert is wonderful for a party or when feeding a crowd. I found that cutting the dessert into squares and placing them in large muffin liners is ideal for a party or buffet. People won't need to cut a slice and the muffin liner eliminates the need for a plate.
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Pumpkin Pie Cake with Chocolate Pecan Topping
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© 2014 Catherine Giordano