Family Favorites Recipes
Pumpkin Pie Cake
Pumpkin Pie Cake is a delicious alternative to pumpkin pie for Thanksgiving.
Prep: 5 min | Bake: 50 min
Ingredients
- 1 (15 or 16 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12 ounce) can Carnation evaporated milk
- 1 cup brown sugar, firmly packed
- 3 large eggs
- 4 teaspoons pumpkin pie spice
- 1 (18.25 ounce) box yellow cake mix*
- 1 cup chopped nuts (walnuts or pecans, or mixture)
- 1 cup melted butter
Instructions
- Mix pumpkin, Carnation milk, sugar, eggs and spice together. Pour into a greased 13 x 9 inch cake pan. Sprinkle dry cake mix on top of the pumpkin mixture, then sprinkle nuts on top of cake mix, then pour melted butter evenly over the whole thing.
- Bake at 350 degrees F for 50 minutes.
- Refrigerate after it cools.
- Serve in squares with whipped cream on top.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
From the family recipe collection of Linda Ann Jolly, Arizona.