Pumpkin Pie Cake

This is an easy fall dessert that your children can make. I like to make it for potlucks or on days when I am expecting guests but just can’t quite get a really truly homemade dessert on the table. With all that pumpkin in there, it can double as a side dish. (Just kidding, Mom.) I got this recipe from a friend. 

ELIZABETH LORENZINI’S PUMPKIN PIE CAKE


1- 16 oz can pumpkin

1 -12 oz can evaporated milk

3 eggs 

 1  1/2 cups sugar

4 tsp. pumpkin pie spice

1 yellow cake mix

1 cup butter or margarine

1 cup chopped pecans

whipped cream


In large bowl, combine pumpkin, milk, eggs, spice and sugar.  

Pour into greased 9x13 in pan.  Sprinkle dry cake mix evenly over

 pumpkin mixture.  Drizzle with melted butter.

Bake at 350* (325* if using glass pan) for 50-55 min. or 

until golden brown.

Sprinkle pecans over top during last 10-15 min.   Cool 

completely.  Serve with whipped cream.


© Being Fruitful, 2012