| Pumpkin Pie Cake I
| Yields: 24 servings |
"This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping." INGREDIENTS: | 1 (29 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 3 eggs 1 cup white sugar 2 teaspoons ground cinnamon | 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1 (18.25 ounce) package yellow cake mix 1 cup butter 1 cup chopped walnuts | DIRECTIONS: | 1. | Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. | | 2. | In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. | | 3. | Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. | | 4. | Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) | | 5. | After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving. | |
