Pumpkin Pie Cake
Cheri Clotiaux Stringer (source unknown)
Yield: 12 servings
This cake is extremely rich! Makes a great substitute for a pumpkin pie if you want more servings than a pie affords. (Oct 2008)
1 (15oz) can pumpkin
1 (14oz) can condensed milk
3 eggs
1 cup sugar
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
2 tsp cinnamon
1 (18.25oz) yellow cake mix
1 cup chopped pecans
2 sticks butter, melted
Preheat oven to 350˚F. Mix together the pumpkin, milk, eggs, sugar and spices.
Pour into a 9x13-inch pan. Sprinkle cake mix over pie mixture and press well. Sprinkle nuts on top and pour melted butter over the top.
Bake for 30-50 minutes or until set.
May be served with whipped topping and a ginger cookie or ginger snap for garnish.
Yield: 12 servings
This cake is extremely rich! Makes a great substitute for a pumpkin pie if you want more servings than a pie affords. (Oct 2008)
1 (15oz) can pumpkin
1 (14oz) can condensed milk
3 eggs
1 cup sugar
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
2 tsp cinnamon
1 (18.25oz) yellow cake mix
1 cup chopped pecans
2 sticks butter, melted
Preheat oven to 350˚F. Mix together the pumpkin, milk, eggs, sugar and spices.
Pour into a 9x13-inch pan. Sprinkle cake mix over pie mixture and press well. Sprinkle nuts on top and pour melted butter over the top.
Bake for 30-50 minutes or until set.
May be served with whipped topping and a ginger cookie or ginger snap for garnish.