Pumpkin Pie Cake Ii Recipe

Name: Pumpkin Pie Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 egg; 1/2 cup margarine; 1 (29 ounce) can pumpkin puree; 3 eggs; 1/2 cup white sugar; 1 1/2 teaspoons ground cinnamon; 2/3 cup evaporated milk; 1/4 cup margarine; 1 cup brown sugar

Servings: persons

1 (18.25 ounce) package yellow cake mix
1 egg
1/2 cup margarine
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
2/3 cup evaporated milk
1/4 cup margarine
1 cup brown sugar

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2
Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
3
Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
4
Bake in the preheated oven for 50 minutes. Keep refrigerated.

478

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 10 ingredients. The key ingredients include: 1 (18.25 ounce) package yellow cake mix, 1 egg, 1/2 cup margarine, 1 (29 ounce) can pumpkin puree, and more.

Yes, Pumpkin Pie Cake Ii 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 Pie Cake Ii

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