Pumpkin Pie Cake

Name: Pumpkin Pie Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 15 serving(s)
Ingredients: 1 (15 ounce) can solid pack pumpkin; 3 eggs, lightly beaten; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 2 teaspoons pumpkin pie spice; 1 (12 ounce) can evaporated milk; 1 (18 1/2 ounce) package yellow cake mix; 1/2 cup butter, melted; 1 cup coarsely chopped pecans

Submitted by na 2309

"Mr Food Tv program"

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Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 15

ingredients

1 (15 ounce) can solid pack pumpkin
3 eggs, lightly beaten
³⁄₄ cup granulated sugar
³⁄₄ cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 (12 ounce) can evaporated milk
1 (18 1/2 ounce) package yellow cake mix
¹⁄₂ cup butter, melted
1 cup coarsely chopped pecans

directions

Preheat the oven to 350°F In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and evaporated milk; mix well.
Pour into an ungreased 9" x 13" baking pan.
Sprinkle dry cake mix evenly over the batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
Bake for about 1-1/4 hours, until the top is set and the bottom has the texture of pumpkin pie.
Cool completely before cutting into squares.

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Reviews

Love this ... it's very similar to a recipe I have posted (Pumpkin Upside-Down Cake). I added a little extra cinnamon, cloves & ginger because I wasn't sure how potent my pumpkin pie spice was. This smells wonderful while baking! The only thing I would do different next time is to combine the cake mix with the melted butter & nuts to make more of a struesel-type topping. Also, I found that putting the nuts directly on top of the cake mix (as written) that you might wind up with some of the nuts nearly burned. Thanks for posting! -M

Mary Scheffert