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Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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!

Contributor:  
Contributor:  
Allison Hull

Category:
Category:

Ingredients:  
Ingredients:  
1 can pumpkin (29 oz)
1 can evaporated milk (13 oz)
3 eggs, beaten
1-1/4 c. sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp.ground cloves
1 box (18.5) yellow cake mix*
1 c. butter, melted*
1 c. nuts (pecans, walnuts, etc,)*

* We have subbed gluten free cake mix, dairy free butter, and crushed up pretzels for the nuts.

Directions:
Directions:
Preheat oven to 350. Combine all ingredients except cake mix, butter, and nuts. Pour into 9x13 pan. Sprinkle dry cake mix over the top covering all the puree mix. Pat down gently with spoon. Sprinkle nuts over. Drizzle melted butter over cake mix. Bake for 50-60 minutes. Please serve with whipped cream or cool whip!

Personal Notes:
Personal Notes:
My family loves this cake instead of doing Pumpkin Pie. So it has become a Thanksgiving staple that has spanned over 25 years. The crunch goes very well with the sweetness.

 

 

 

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