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Pumpkin Cake

Pumpkin Cake


Prep Time: 1.5 hours

Cook Time: 45 min

Yields: 20 servings


1 Frey Farms sugar pumpkin, pureed into 3.5 cups pureed pumpkin (see below) [TIP: Don’t feel like pureeing a pumpkin? Skip this step and pick up 2 cans of NeoStar Pureed Pumpkin (20 oz total).]

12 oz evaporated milk

1 cup brown sugar

3 eggs

2 teaspoons pumpkin spice

½ teaspoon vanilla extract

1 box Grandpa’s Kitchen Gluten-Free Yellow Cake Mix

1 7 oz package Andean Dream Quinoa Coconut Cookies, crumbled

1 cup butter cut into thin slices

1 tablespoon Bella Sun Luci Olive Oil


Pumpkin Puree: Preheat oven to 325 degrees. Cut pumpkin in half stem to base and remove seeds and pulp. Wrap cut side with foil to cover. Bake 1 hour. Scrape pumpkin from shell and puree in blender. Strain out stringy pieces. Set aside 3.5 cups. Freeze remaining puree.

Cake: Preheat oven to 350 degrees. Grease 13x9” pan with tablespoon of olive oil. In large bowl, mix pumpkin puree, evaporated milk, brown sugar eggs, pumpkin pie spice and vanilla extract. Pour mixture into greased pan. In large bowl, mix cake mix and 1 cup crushed coconut cookies, then sprinkle over pumpkin layer. Evenly place slices of butter all over cake mix. Sprinkle remaining crushed cookies on top. Bake 45 minutes. Let cool 15 minutes before serving.

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