Name: Pumpkin Pie Cake
Yield: 4 servings
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

Servings: 4 persons

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

1
1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.
2
2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.
3
3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.
4
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.

No nutritional information available.

No additional tips available.

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

Pumpkin Pie Cake

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