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A cross between Pumpkin Pie,
Pecan Pie and Crumb Cake packed full of fiber rich Cauliflower! A must dessert for the Holidays!
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Have you made this recipe?
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Cauliflower Pumpkin Pie Cake
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Source: Adrienne Meier, Ocean Mist Farms
Ingredients
15 ounces canned pumpkin
2 cups cooked (very tender) Cauliflower (chopped into very small pieces)
1 1/2 cups toasted coconut
4 eggs, beaten
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon pumpkin pie spice
1 (13 ounce) can evaporated milk
1 teaspoon salt
1 (19 ounce) box of yellow cake mix
2 sticks of butter (melted)
1 cup chopped pecans
Directions
Preheat oven to 350 degrees.
Grease a 9x13 inch baking pan.
Combine in large bowl of electric mixer; pumpkin, Cauliflower, eggs, sugars, pie spice, milk, coconut and salt.
Mix on low speed until combined and then at medium-high speed for 2 minutes. Pour mixture into prepared
baking pan . Evenly spread dry cake mix over cauliflower/pumpkin mixture. Pour butter evenly over cake mix;
sprinkle with pecans.
Bake at 350 degrees for 1 hour and 15 minutes. Cool and refrigerate until ready to serve. Cut into squares and serve with whipped topping.
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Cauliflower Pumpkin Pie Cake
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Nov 15, 2010
Kori,
Monterey, CA
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It may sound like an odd combination..but its DELISH@ the Cauliflower acts as a healthier "filler" -but you still taste the pumpkin. I served it without telling my "testers" that it had cauliflower - and they couldn't tell until shared with them the mystery ingredient. It keeps really well for days in the fridge.
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Nov 15, 2010
Kori,
Monterey, CA
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|
It may sound like an odd combination..but its DELISH@ the Cauliflower acts as a healthier "filler" -but you still taste the pumpkin. I served it without telling my "testers" that it had cauliflower - and they couldn't tell until shared with them the mystery ingredient. It keeps really well for days in the fridge.
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