Sue's Very Rich Pumpkin Cake

Name: Sue's Very Rich Pumpkin Cake
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 10-12 serving(s)
Ingredients: 1 (29 ounce) can pumpkin; 4 eggs; 1 can evaporated milk; 1 1/2 cups sugar; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/2 teaspoon nutmeg; clove (optional); 1 package yellow cake mix; 1 cup melted margarine; 1 cup chopped nuts

Submitted by Mysterygirl

"A co-worker brought this cake into work today. It was sooo good that I had to get the recipe. "

Download

photo by michEgan

Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 10-12

ingredients

1 (29 ounce) can pumpkin
4 eggs
1 can evaporated milk
1 ¹⁄₂ cups sugar
2 teaspoons cinnamon
1 teaspoon ginger
¹⁄₂ teaspoon nutmeg
clove (optional)
1 package yellow cake mix
1 cup melted margarine
1 cup chopped nuts

directions

Preheat oven to 350 degrees.
Beat the first 8 ingredients (pumpkin through cloves) and put into an ungreased 9 x 13 pan.
Sprinkle dry cake mix over mixture.
Pour melted margarine over the cake mix.
Sprinkle with chopped nuts.
Bake 1 hour- no longer!

Questions & Replies

Got a question? Share it with the community!

Reviews

The cake in and of itself is delicious. However, the topping is beyond delicious. My husband and I both picked at the topping until there was nothing left but the bottom part, which we also loved. Definitely a keeper.

BogeysMom
OOOHHH! So good! We ate it while it was still very warm and let me tell you all.....4 adults later and half of the pan (9x13 size) is gone - right to our hips! FYI: I did add 1/4 tsp of nutmeg to it.

Kikimony
This cake is excellent and easy to make too! Thanks mystery girl and Sue.

Indiana Debbie
I think that the problem that one cook had with this recipe being soft and gooey may have stemmed from the fact that the recipe does not specify which size can of evaporated milk to use. There's a 5 oz can and a 12 oz can. The recipe that I tried called for a 5 oz can. The pumpkin layer was somewhat soft, but using the 12 oz can would definitely make a difference in the gooeyness of the layer.

anastasia pistachio
Really good cake!! I used my home grown squash instead of pumpkin, but you can't tell it is squash. It was rich, perfect! My DH loved it, just about every bite he would say, "man..., this is good!" LOL! This is a keeper and I will make it over and over again. I would call it more like a pumpkin pie cake, for the bottom layer is more like the pie with a great crispy cake like top. Yummmy!!!!

michEgan

see 1 more reviews

RECIPE SUBMITTED BY

Mysterygirl

it, MO

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"

View Full Profile