Pumpkin Pie Cake I
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
52
Sourness
30
mins
Prep time (avg)
5
Difficulty
Ingredients:
820 g
Pumpkin Puree (can)12 fluid ounce
Evaporated Milk (can)3
Eggs1 cup
White Sugar2 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Ginger1 tsp
Ground Cloves1 cup
Butter1 cup
Walnut (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a 9 x 13 inch pan with parchment paper
3
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves
4
Mix until smooth and pour into a 9x13 inch pan
5
Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently
6
Melt butter or margarine and drizzle over cake
7
Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes
8
(Be sure to check the cake after 45 minutes because oven temperatures vary
9
) After cake cools, turn it upside down so the top of the cake will be the crust
10
Remove the parchment paper
11
Top with dessert topping (optional) before serving