Pumpkin Pie Cake III recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (16 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk (such as Carnation ®)
1 cup brown sugar
3 eggs
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
½ cup chopped walnuts
½ cup chopped pecans
1 cup melted butter

Nutrition Info

399.3 calories
carbohydrate: 44.8 g
cholesterol: 72.9 mg
fat: 23.2 g
fiber: 1.8 g
protein: 5.6 g
saturatedFat: 9.7 g
servingSize: -
sodium: 404.8 mg
sugar: 31 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

  2. Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture, sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.

  3. Bake in the preheated oven until set in the center, about 50 minutes.

Recipe Yield

1 9x13-inch cake

Recipe Note

This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie.

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