Pumpkin Pie Cake
From: Midwest LivingCake mix and nuts make the crunchy top layer for this creamy pumpkin dessert.
Servings: 12 servings
Prep: 20 mins
Total: 1 hr 20 mins
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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 Facts
Calories 490, Total Fat 25 g, Cholesterol 92 mg, Sodium 535 mg, Carbohydrate 63 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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