"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Malinda Dalton
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 29 oz. can Pumpkin Pie Mix
2 eggs (Beaten)
1 5.5 oz can of evaporated milk
1 c. butter
1 c. walnuts or pecans
1 yellow cake mix
Cool Whip (opt)

Directions:
Directions:
Mix Pumpkin Pie Mix, milk, and eggs together and spread in a non greased 9x13 pan.

Spread 1 dry yellow cake mix over pumpkin mixture.
Melt 1 c. of butter and pour over the top of the dry cake.
Top with 1+ Cups of Walnuts and Pecans
Bake at 350 for 60 minutes. Cool and refrigerate. Great with Cool Whip!

 

 

 

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