Pumpkin Pie Cake
Pumpkin Pie Cake recipe
Yield
16 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
evaporated milk
|
|
| 29 | ounces |
pumpkin
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 18-1/2 | ounces |
cake mix, yellow
|
|
| 1 | cup |
butter
or margarine, melted |
|
| 1 | cup |
nuts
chopped |
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
evaporated milk
|
|
| 838.1 | ml/g |
pumpkin
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
|
cake mix, yellow
|
|
||
| 237 | ml |
butter
or margarine, melted |
|
| 237 | ml |
nuts
chopped |
|
| 1 | x |
whipped topping, prepared
|
*
|
Directions
Heat oven to 350℉ (180℃).
In large bowl, combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well.
Pour mixture into greased 9 x 13 pan.
Sprinkle with dry yellow cake mix; drizzle with butter and sprinkle with nuts.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Serve with whipped topping.
