Debra Murray Recipes
PUMPKIN PIE FILLED CAKE
For Super 8 Nonstick Baking Set
Ingredients
1 box cake mix. I like the new butter pecan, but when I have made it with a Carrot Cake Mix or Spice Cake Mix I get great reviews. You will need the eggs and oil the box recipe calls for)
1 small can pumpkin by Libby's (not the 30oz. can)
2 tsp. unflavored gelatin
1 can sweetened condensed milk
1 egg ( beaten slightly)
1 tsp. pumpkin pie seasoning
2 8 oz. packages cream cheese
2 containers of cream cheese or butter cream frosting ready made. Or a large container of coolwhip.
nutmeg and pecans for decorating
Directions
  1. Preheat oven to 350 degrees.


  2. Prepare cake mix according to package instructions.


  3. Prepare pan by securing the 12 inch springform ring to bottom of the pan. The press the 7 inch ring into place. Spray well with non stick spray.


  4. Pour cake mix in between the 12 inch ring and the 7 inch ring


  5. Place cake in preheated oven and bake for 30 minutes. Check for doneness. If toothpick has batter on it bake for 5 more minutes.


  6. While cake in baking heat condensed milk and gelatin and pumpkin filling and egg in a medium saucepan on medium high heat for about 3-4 minutes stirring constantly. When it just starts to boil, remove from heat.


  7. With a powerful mixer, cream cream cheese till very fluffy. Add the pumpkin mixture and spices at this time and mix well.


  8. When cake is cooked, remove from the oven, after about 10 minutes remove the 7 inch ring from the pan.


  9. Pour the cheesecake mixture into the center.


  10. Refrigerate cake for at least 2 hours.


  11. When cake is cooled and center firm, remove from the refrigerator and prepare to frost.


  12. We choose to frost leaving the center of the cake exposed so you may see the pumpkin filling.


  13. Frost the cake and sprinkle with grated nutmeg.


  14. Place pecan halves around the edge for decorations.