Easy Pumpkin Pie Cake
Easy Pumpkin Pie Cake recipe
Yield
16 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pumpkin
|
*
|
| 13 | ounces |
evaporated milk
|
|
| 3 | large |
eggs
|
|
| 4 | teaspoons |
pumpkin pie spice
|
|
| 1 | x |
cake mix, yellow
|
*
|
| 1 ½ | sticks |
margarine
melted |
*
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pumpkin
|
*
|
| 375.7 | ml/g |
evaporated milk
|
|
| 3 | large |
eggs
|
|
| 2E+1 | ml |
pumpkin pie spice
|
|
| 1 | x |
cake mix, yellow
|
*
|
| 169.5 | g |
margarine
melted |
*
|
| 118 | ml |
pecans
chopped |
|
Directions
Mix pumpkin, evaporated milk, eggs and spice together well.
Pour into 9x13 inch pan which has been greased or sprayed with cooking spray.
Sprinkle yellow cake mix over pumpkin mixture, but DO NOT stir in.
Pour melted butter or margarine over mix.
Top with pecans.
Bake at 350℉ (180℃). for 30 to 35 minutes. Can be served hot or cold.
Serve with whipped cream, if desire.
