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Pumpkin Pie Cake III Recipe

Recipe by: Michelle Carter

"This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • 2Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
  • 3Bake in the preheated oven until set in the center, about 50 minutes.
Ingredients
  • 16 servings
  • 399 cals
  • 1 (16 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk (such as Carnation ®)
  • 1 cup brown sugar
  • 3 eggs
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 1 cup melted butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    399
    20%
  • Fat:
    23.2
    36%
  • Carbs:
    44.8
    14%
  • Protein:
    5.6
    11%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

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