Today we have a bit of a curve ball coming at you… a recipe. We’re normally not the recipe-sharing type of blog (though we have shared a few in the past) – we leave that to the pros. On the other hand, I wanted to post this one because I’ve had SO many friends and family ask for the recipe since making this for a few get-togethers last year, that I thought it might be fun to share. Plus, ’tis the season for all things pumpkin.
My friend, Tiffany, actually passed along this recipe last year and I was very skeptical because one of the four ingredients for the cake is… Miracle Whip. I loathe Miracle Whip. Greg grew up with using Miracle Whip in place of mayo, but me? No. Can’t do it. Nevertheless, Tiff doesn’t like Miracle Whip either, but she loves this recipe so I decided to give it a try… even though buying Miracle Whip seemed like a crime against humanity. But I did. And it was worth it.
It’s a dense, moist cake that you store in the fridge. It’s almost bar-like – but you eat it like a cake, so we call it a “cake”. What I love most about this cake, especially for the holidays, is that it tastes it’s best the day (or two, or three) after you make it. So, you can make it in advance and not have to worry about it the day of the get-together/party/dinner/etc. And also… it’s freakishly easy with only four ingredients in the cake part.
For the ingredients, we have… 1 can of pumpkin (not pumpkin pie filling, just pure pumpkin), 1 box of spice cake mix (just the mix, not the ingredients on the back of the box), three eggs and 1 cup of, eh… Miracle Whip.
Mix all of the ingredients together (don’t over mix or it will be airy and less dense) and pour the mixture in a greased 9×13 cake pan.
At the last minute, I decided to add some pecans in the batter. I just sprinkled a good amount on top and pressed them down with the back of my spatula.
Pop it in the oven on 350° for 35 minutes or until “the toothpick test” is clean.
As for the icing, you can get away with buying the store-bought cream cheese icing in a can if you absolutely have to. However, once you’ve had homemade cream cheese icing, there is no other kind of cream cheese icing. Every time I make it, I use the same recipe: 1 package of cream cheese, 1/2 stick butter (softened), 1 tsp vanilla extract, 1 tbs whole milk, and 3 1/2 cups powdered sugar. I’m not a huge fan of very sweet things, so sometimes I use a little less powdered sugar. If you like your icing more on the sweet side, try using 4 cups instead of 3 1/2. Also, we never have whole milk in the house unless there’s a lot of baking going on around the holidays (we always have skim on hand). I’ve used both whole and skim milk in this recipe and both taste about the same, but the one made with the whole milk seems to stiffen up a little better.
Once the cake has completely cooled, plop on the icing and pop it in the fridge for a few hours. Okay, if you can’t wait that long, it’s good right after you ice it too. However, like I mentioned earlier, this is one of those cakes that tastes so much better the day after.
This is a recipe that is pretty versatile. You can even bake it in little loaf pans, nix the icing and you’ll have pumpkin bread. Either way, it’s really good. My grandpa even went as far to say he thinks he likes it better than pumpkin pie. If you know my grandpa, who is a man of few words, you know that’s saying a lot. Click here to download recipe card!