Pumpkin Pie Cake with Yellow Cake Mix
Description
This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.
Ingredients
•
1 (29 ounce) can pumpkin puree
•
1 (12 fluid ounce) can evaporated milk
•
3 eggs
•
1 cup white sugar
•
2 teaspoons ground cinnamon
•
1 teaspoon ground nutmeg
•
1/2 teaspoon ground ginger
•
1/2 teaspoon ground cloves
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1 (18 1/4 ounce) package yellow cake mix
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1 cup butter
•
1 cup chopped walnuts
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
2
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.
3
Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
4
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.)
5
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.