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Pumpkin Pie Cake Recipe

Recipe by: 106a802496d678ba

"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. "
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
  • 2In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
  • 3Sprinkle 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.
  • 4Bake for 55 to 60 minutes, or until done.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 20 servings
  • 301 cals
  • 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 (18.25 ounce) package yellow cake mix
  • 3/4 cup butter
  • 1 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    301
    15%
  • Fat:
    16
    25%
  • Carbs:
    36.5
    12%
  • Protein:
    4.8
    10%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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