Pumpkin Cake Three Rivers

Half cake, half pie, all good. This pumpkin dessert uses a yellow cake mix in two ways: part of it forms a buttery pressed crust on the bottom, and the reserved portion gets mixed with sugar and butter to create streusel balls scattered across the top. In between sits a warmly spiced pumpkin custard.

The crust needs to go up the sides about an inch to hold the filling. Press it evenly with the back of a spoon and don’t rush this step. Thin spots bake faster and can burn before the center sets.

The cinnamon, ginger, and clove combination in the filling gives it that classic pumpkin pie warmth. Evaporated milk makes the custard richer and silkier than regular milk would.

Chef Tips

• Make sure the butter for the crust is fully softened. Cold butter creates a crumbly base that won’t press evenly.
• Roll the streusel balls roughly the same size so they bake uniformly. Uneven pieces mean some burn while others stay raw.
• Test doneness by jiggling the pan. The center should wobble slightly like set custard, not slosh like liquid. It firms up as it cools.
• This cake freezes beautifully. Wrap tightly in plastic and then foil. Thaw overnight in the fridge.

Variations

• Top with a drizzle of cream cheese glaze after cooling for extra richness.
• Add a handful of pecan pieces to the streusel for a praline-style crunch.
• Use butternut squash puree instead of pumpkin for a slightly sweeter, more golden filling.