Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream. Originally submitted to ThanksgivingRecipe.com.
Pumpkin Pie Cake
- 1 (29 ounce) can canned pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 eggs
- 1 cup white sugar
- 1/2 teaspoon salt
- 4 teaspoons pumpkin pie spice
- 1 (18.5 ounce) package yellow cake mix
- 3/4 cup butter
- 1 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
2 In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
3 Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
4 Bake for 55 to 60 minutes, or until done.
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