Pumpkin Cake Supreme

Pumpkin Cake Supreme

5 stars from 2 ratings of Autumn Pumpkin Cake Surpreme

Autumn Baking

This is another recipe that came from an old Church Cookbook. Members from many church will gather recipes together and create cookbooks like this to earn extra money for the church. I love the fact how many recipes are passed down and also how back in the day, money was a lot tighter than today; so homemakers needed to know how to make a $1.00 go a long way.

I use to have a friend (now deceased) who made me this very simple but very delicious treat as she called it. She told me back when she was a young child, her mother would make this treat and all of the children were so excited it made them feel like they just won the lottery. It is a pie crust with sweetened condense milk baked. That is it. The condense milk thickens and creates this thick pudding texture filling-and I just know it taste fantastic.

Many desserts use to mean more back in the day, than they do today. I was raised in Little Italy in Maryland and my grandmother had a friend who owned a bakery. Needless to say, we use to get a lot of free bread and Italian cookies. The items may have been a few days old, but each and every thing was very much appreciated and we were all so grateful.

When it comes to pumpkins I just know that the hard work associated with cleaning it, cutting it and cooking it takes a lot of time. It is so worth it! Plus you get to use most of the pumpkin anyway. Cooking the pulp to freeze or can will last you a long time plus add a freshness to your desserts and/or savory dishes-and let's not forget about the Pumpkin Seeds.

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 8 or more squares

Pumpkin Cake Ingredients

  • 30 oz Pumpkin, Cane or Fresh Puree
  • 1- 12oz can evaporated milk
  • 1 cup Sugar
  • 3 eggs
  • 1 1/2 cup Pecans, Chopped
  • 1 teaspoon vanilla
  • 1 box yellow cake mix
  • 1 cup unsalted butter, melted
  • For Icing
  • 8 oz Cream Cheese, softened
  • 1 teaspoon vanilla
  • 1 1/2 cup confectioners' sugar
  • 12 oz Cool Whip
  1. Line and spray a 13x9x2 baking dish with parchment paper and nonstick cooking spray-Set Aside
  2. Mix together pumpkin, evaporated milk and sugar. Slowly add the 3 eggs (one at a time) and vanilla. Pour this mixture into the pan and sprinkle the dry cake mix over the pumpkin mixture and drizzle the top with melted butter.
  3. Bake at 350 degrees for 1 hour
  4. Allow the cake to completely cool in the pan, once it is cooled drizzle icing over the top and garnish with more pecans if you want to.

How to make pumpkin puree

Do you use the seeds from your pumpkin?

  • yes-I use every part I can of the pumpkin
  • No-I only use the meat
  • No-I do not like pumpkins
  • Nah-I just buy my pumpkin seeds
  • No-Not currently but will consider it after this hub
See results without voting

Pumpkin Seed Facts

Pumpkin Seeds are not just extremely good but they are also so healthy for you. They are a very good source of fiber and mono-unsaturated fatty acids which is good for heart health. Pumpkin Seeds are a good source for protein, minerals and vitamins. They are also an excellent source of tryptophan which converts to GABA in the brain. GABA is short for gamma-aminobutyric acid which helps with stress and Anxiety in our brain

Pumpkin Seeds are high in calories which comes from protein and fats in the kernels. However, they are rich with monounsaturated fatty acids like oleic acid which helps to lower bad cholesterol (LDL) and increase the good HDL. They are also packed with fiber.

These little seeds are also a good source of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Manganese is a very important antioxidant enzyme which in turns helps the body develop resistance against infections and harmful oxygen-free radicals.

Pumpkin Seeds

Nutrition Facts
Serving size: 1 cup
Calories 677
Calories from Fat513
% Daily Value *
Fat 57 g88%
Saturated fat 10 g50%
Carbohydrates 17 g6%
Sugar 2 g
Fiber 8 g32%
Protein 35 g70%
Cholesterol 0 mg
Sodium 302 mg13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

How to roast pumpkin seeds

Source

Pumpkin Butter

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Comments 1 comment

aka-rms profile image

aka-rms 2 years ago from USA

This sounds so good. I love recipes from those old church cookbooks. They are the best. Thanks for sharing this one. Will definitely try it when the weather gets cool enough for baking.

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    Eva Thomas (WhiteOak)157 Followers
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    I am a photographer, published artist and writer. I am a makeup artist student, and studying herbs. I love to write and share my view points


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