Tasty Pumpkin Cake Recipe

Name: Tasty Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 eggs; 1 1/2 c. sugar; 1 (12 oz.) can evaporated milk; 1 (29 oz.) can pumpkin; 1 tsp. ginger; 1/2 tsp. nutmeg; 1 (2-layer) pkg. yellow cake mix; 1 c. melted margarine; 1 c. chopped pecans; 1 c. whipped cream, whipped

Servings: persons

4 eggs
1 1/2 c. sugar
1 (12 oz.) can evaporated milk
1 (29 oz.) can pumpkin
1 tsp. ginger
1/2 tsp. nutmeg
1 (2-layer) pkg. yellow cake mix
1 c. melted margarine
1 c. chopped pecans
1 c. whipped cream, whipped

1
Combine eggs and sugar in mixing bowl; beat well.
2
Add evaporated milk, pumpkin, ginger and nutmeg; mix well.
3
Pour into ungreased 9 x 13-inch cake pan.
4
Sprinkle cake mix over pumpkin mixture.
5
Drizzle melted margarine over cake mix, stirring gently with fork into cake mix.
6
Do not mix into pumpkin mixture. Sprinkle with pecans.
7
Bake at 350u00b0 for 1 hour or until cake tests done.
8
Cool in pan.
9
Cut into servings.
10
Garnish each serving with whipped cream.

No nutrition data on file — estimate from the ingredient list.

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: 4 eggs, 1 1/2 c. sugar, 1 (12 oz.) can evaporated milk, 1 (29 oz.) can pumpkin, and more.

Yes, Tasty Pumpkin Cake 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.

Tasty Pumpkin Cake

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