Pumpkin Pie Cake

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

Recipe from Midwest Living
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
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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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