Pumpkin Pie Cake

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

Recipe from Midwest Living
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  • 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
In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
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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