How to Make Pumpkin Pie Cake I - A Step-by-Step Guide

If you're a fan of traditional pumpkin pie but are looking for a new twist on the classic dessert, then you're in for a treat with this Pumpkin Pie Cake I recipe. This delectable dessert combines the flavors of pumpkin pie with the texture of a moist and fluffy cake, creating a mouthwatering dish that will have your guests begging for seconds.

With a perfect balance of spices and a smooth, creamy pumpkin filling, this Pumpkin Pie Cake I is sure to become a favorite at your holiday gat...

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Ingredients

  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • ½ teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • ¾ cup butter
  • 1 cup chopped walnuts

Information

  • Servings: 18
  • Yield: 1 to 9 - x inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
  • 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.
  • Bake for 55 to 60 minutes, or until done.
  • Nutrition

    334 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 58mg
    • Sodium: 451mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 2g
    • Total Sugars: 27g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 121mg
    • Iron: 2mg
    • Potassium: 225mg