It certainly doesn't sound very glamorous, does it??? HOWEVER, I'm HOUNDED by my friends to bring it to every get-together I'm invited to. The pan always comes home empty!!!! I'm glad she posted this one here because I lost my copy when I moved, and thought I might have to go without this year. I go heavier on the nuts and spices, but a lot of that has to do with your personal taste -- and how fresh your spices are. I recommend lightly toasting your pecans before putting them on. Then they release more flavor throughout the cake. :)
Pumpkin Pie Cake
Yield: 0 servings
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Ingredients
- 2 stick(s) butter
- 4 eggs slightly beaten
- 1 can(s) evaporated milk
- 1 cup(s) pecans, chopped
- 2 teaspoon(s) pumpkin pie spice
- 1 can(s) pumpkin, 16/20 oz
- 1 teaspoon(s) salt
- 1 1/2 cup(s) sugar
- 1 box(es) yellow cake mix, dry
Preparation
- Mix first 6 ingredients and pour into greased 9 x 13 pan. Sprinkle cake mix over this. Pour melted butter over and sprinkle with nuts. Bake at 350 for 1 hour & 10 min or until knife comes out clean. Serve with whipped cream. Refrigerate left overs.
April 2011
This recipe is a personal recipe added by AZBettyLou and has not been tested or endorsed by MyRecipes.
Pumpkin Pie Cake Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Quick/Easy
- CUISINE: American
- OCCASION: Thanksgiving
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