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Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
15 oz can pumpkin
3/4 c sugar
2 tbsp pumpkin pie spice
1 tsp salt
3 eggs, beaten
3/4 c light brown sugar
12 oz can evaporated milk
1 box yellow or white cake mix (moist)
2 sticks butter, melted
3/4 c pecans, chopped
Whipped topping

Directions:
Directions:
Preheat oven to 325º. Mix first seven ingredients and pour into 9x13 pan. Sprinkle dry cake mix over the pumpkin mixture. Pour the melted butter over the cake mix. Top with chopped pecans. Bake an hour and 15 minutes. Better overcooked than undercooked. Serve with whipped topping.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I'm not much of a baker and Carol gave me this recipe because it was easy enough even for me. It is one of my family's favorites for Thanksgiving and Christmas, but you can enjoy it anytime. Caution: do not substitute light butter or margarine as they don't seem to soak into the dry cake mix as well and you end up with little clumps of cake mix.

 

 

 

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