Pumpkin Pie Cake

This recipe came about entirely by accident. While trying to make Pumpkin Crunch,  I neglected to remember to put the eggs in the bottom layer before adding the toppings. Anyway, after realizing it, I almost broke down into tears I was so mad I had screwed up the recipe. But, alas, I had a plan. Instead of scrapping the whole thing and starting over, I added the eggs, mixed everything together and hoped for the best. And it turned out t be a delicious surprise. It was cake, but it tasted just like taking a bite of pumpkin pie … extremely moist and full of pumpkin flavor.

1 - 15-oz. can packed pumpkin
1 - 12-oz. can evaporated milk
3 eggs
1-1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup butter or margarine, melted
1 - 18.25 ounce package yellow or spice cake mix
1/2 cup pecans, chopped
Whipped topping

Preheat oven to 350°. Grease the bottom of a 9-by-13 pan. In a large bowl, combine the packed pumpkin and evaporated milk; stir until blended. Stir in the eggs, sugar, cinnamon, nutmeg, cloves and salt. Pour in the butter, cake mix and pecans and stir until combined. Pour into the greased pan. Bake for 55-60 minutes or until the cake passes the toothpick test. Allow to cool before cutting. When serving, top with whipped topping and enjoy. 


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