Pumpkin Nut Cake
Pumpkin Nut Cake recipe
Yield
6 servingsPrep
15 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
granulated |
|
| 3 | large |
eggs
beaten |
|
| 29 | ounces |
canned pumpkin purée
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves, ground
|
|
| ½ | teaspoon |
salt
|
|
| 12 | ounces |
evaporated milk
|
|
| 1 | pound |
cake mix, yellow
|
|
| 1 | cup |
nuts
chopped |
|
| 4 | tablespoons |
butter
sweet, melted |
|
|
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
granulated |
|
| 3 | large |
eggs
beaten |
|
| 838.1 | ml/g |
canned pumpkin purée
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves, ground
|
|
| 2.5 | ml |
salt
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 453.6 | g |
cake mix, yellow
|
|
| 237 | ml |
nuts
chopped |
|
| 6E+1 | ml |
butter
sweet, melted |
|
| 1 | x |
whipped cream
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk.
Line a 9 x 13-inch pan with wax paper and pour the mixture in.
Sprinkle the dry cake mix on top, then sprinkle the nuts.
Pour melted butter evenly over the cake mix and nuts.
Bake at 350℉ (180℃) F for 50 to 60 minutes.
Cool (very important).
Flip over and remove from pan.
Remove the wax paper.
Top with whipped cream (which would dissolve if the cake weren't cooled first).
