Pumpkin Cake I Recipe

Name: Pumpkin Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups pumpkin; 1 cup evaporated milk; 2 eggs; 1/2 cup white sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1 (18.25 ounce) package yellow cake mix; 1/2 cup butter, melted; 1 cup pecans

Servings: persons

2 1/2 cups pumpkin
1 cup evaporated milk
2 eggs
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
1 cup pecans

1
Preheat oven to 350 degrees F (175 degrees C).
2
Lightly grease a 9x13 inch baking dish.
3
In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger.
4
Transfer to the baking dish.
5
Sprinkle the cake mix over the pumpkin mixture.
6
Drizzle with melted butter.
7
Top with pecans.
8
Bake 50 minutes in the preheated oven.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups pumpkin, 1 cup evaporated milk, 2 eggs, 1/2 cup white sugar, and more.

Yes, Pumpkin Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake I

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