Pumpkin Pie Cake I
Ingredients
- Servings: 1
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 eggs
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter
- 1 cup chopped walnuts
Recipe
- preheat oven to 350 degrees f (175 degrees c). line a 9 x 13 inch pan with parchment paper.
- in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. mix until smooth and pour into a 9x13 inch pan.
- sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. melt butter or margarine and drizzle over cake.
- bake at 350 degrees f (175 degrees c) for approximately 45 to 60 minutes. (be sure to check the cake after 45 minutes because oven temperatures vary.)
- after cake cools, turn it upside down so the top of the cake will be the crust. remove the parchment paper. top with dessert topping (optional) before serving.
No comments:
Post a Comment