pumpkin pie cake

Name: Pumpkin Pie Cake
Prep time: 25 min
Cook time: 1 h 30 min
Cuisine: Spanish
Ingredients: 1- 22 oz can(s) solid pack pumpkin; 4 large eggs; 3/4 cup(s) sugar; 1 1/4 cup(s) brown sugar, firmly packed and divided; 1-12 oz can(s) evaporated milk; 1 box(es) yellow or french vanilla cake mix; 1/2 cup(s) pecans or walnuts, chopped; 1 stick(s) butter, melted

(3 RATINGS)

629 Pinches 1 Photo

Debbie Thurmond

Shreveport, LA

Updated on Feb 26, 2011

This is a great holiday treat, but it is too good to be only baked during the holiday season. My friends are always requesting this dessert no matter what time of the year it is. It is easy, quick and scrumptious.

Rate

prep time 25 Min

cook time 1 Hr 30 Min

method Bake

yield

Ingredients

1- 22 oz cans solid pack pumpkin
4 large eggs
3/4 cup sugar
1 1/4 cups brown sugar, firmly packed and divided
1-12 oz can evaporated milk
1 box yellow or french vanilla cake mix
1/2 cup pecans or walnuts, chopped
1 stick butter, melted

How To Make pumpkin pie cake

Step 1

Preheat oven to 350 degrees.

Step 2

Mix together, pumpkin, eggs, sugar, 3/4 cup brown sugar, and evaporated milk until well blended. Pour into a greased 9 x 13 pan.
Step 3

Sprinkle dry cake mix evenly over the top of the pumpkin mixture.
Step 4

In a small bowl, 1/2 cup brown sugar, 1/2 cup of chopped nuts together and crumble evenly over the top of the cake mix. Drizzle the stick of melted butter evenly over the top of the sugar, nut mixture and cake mix.
Step 5

Bake in a 350 degree oven for 1 hour and 30 minutes or until set and top is golden brown.
Step 6

Great served warm, drizzled with caramel topping.
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