This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.
Pumpkin Pie Cake I
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 eggs
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 (18.25 ounce) package yellow cake mix
- 1 cup butter
- 1 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9×13 inch pan.
3 Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
4 Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
5 After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.