Pumpkin Pie Cake
- Makes: 12 servings
- Prep 20 mins
- Bake 1 hr
Cake mix and nuts make the crunchy top layer for this creamy pumpkin dessert.
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
- 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 Facts
(Pumpkin Pie Cake)
Servings Per Recipe 12, chol. (mg) 92, Fat, total (g) 25, carb. (g) 63, sodium (mg) 535, cal. (kcal) 490
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