Pumpkin Custard (Birthday) Cake


Today is my birthday! I absolutely LOVE my birthday, and as I mentioned back in August when it was Hubby’s big day, we do it up big for the occasion. I began the lead up last Friday night out to dinner with friends at The Chelsea, followed by an early birthday dinner with my in-laws on Sunday at 55 Degrees Wine Bar (review coming soon).

This afternoon, we’ll be meeting my family for lunch at Acqua, then off to dinner this evening (Hubby is planning that one…). On Sunday, we’ll round out the festivities with another family meal at a restaurant TBD. Basically what I’m saying is I’ve given myself some time off from cooking to venture out and enjoy everyone else’s culinary masterpieces!

On that note, I wanted to share with you this delicious pumpkin (obviously) dessert that my good friend Anonymous…I mean, Lauren, made me to celebrate the other night. Our brew crew got together to bottle our latest beer (also pumpkin…), and she surprised me with this treat we loved from last fall. Smooth, sweet pumpkin custard is blanketed by a layer of buttery cookie-like crumble then covered with a salty pecan crust over top. It’s like pumpkin and pecan pie got together, had a cake and shared it with world.

While I don’t have step-by-step photos, Lauren was kind enough to share her addictive recipe with us. Want to take your own pictures? Send ’em my way and I’ll add them to this post!

Thank you all for reading along with That’s SO Jenn, constantly sending your kind feedback and cooking with me day after day! It’s the best present a girl could ask for. I’ll be back in the kitchen on Monday. See you there!


1 box yellow cake mix

1 (15 oz). can solid pumpkin

1 (12 oz.) can evaporated milk

3 large eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup (2 sticks) melted butter

1/2 cups chopped pecans and/or candied pecans

Whipped cream (optional)


Preheat oven 350 degrees.  Grease bottom of a 9 by 13 inch  pan.  Combine pumpkin , evaporated milk, eggs, sugar, cinnamon. and salt in a large bowl.  Pour into pan.  Sprinkle dry cake mix evenly over the pumpkin mixture, top with pecans.  Drizzle melted butter over pecans.  Carefully carry and place in oven.  Bake for 50 to 55 minutes or until golden brown.  Allow to cool. Write “Happy Birthday Jenn” on it when appropriate.  Serve chilled.  Top with whipped cream if desired.
Eat and enjoy on your birthday!

2 thoughts on “Pumpkin Custard (Birthday) Cake

  1. Pingback: How To Make Simple Handmade Pasta | That's SO Jenn!

  2. Pingback: Martel Hits the Mark During Restaurant Week | That's SO Jenn!

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