Pumpkin Pie Cake
Recipe from Midwest Living

Cake mix and nuts make the crunchy top layer for this creamy pumpkin dessert.


Pumpkin Pie Cake

by 17  people


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Ingredients
  • 1  29  ounce can 
    pumpkin
  • 1   cup 
    sugar
  • 1   teaspoon 
    ground cinnamon
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    ground nutmeg
  • 1/2  teaspoon 
    ground ginger
  • 3   
    eggs
  • 1  12  ounce can 
    evaporated milk
  • 1   package  
    2-layer-size yellow cake mix
  • 1   cup 
    chopped nuts
  • 3/4  cup 
    butter or margarine, melted
Directions
1.
In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
2.
Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
3.
Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
4.
Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.
Nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 25, chol. (mg) 92, carb. (g) 63, sodium (mg) 535, Percent Daily Values are based on a 2,000 calorie diet
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