Pumpkin Pie Cake I

Name: Pumpkin Pie Cake I
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

11 ingredients

5 steps

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.