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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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A family friend made this for me last year at Christmas, and I just had to share it with ya'll!! I love anything pumpkin this time of year, and you really can't go wrong with this one! Kind of like a pie, but a cake too. Read more . YUMMERS! Ingredients:
* 1 (29 ounce) can canned pumpkin puree |
* 1 (12 fluid ounce) can evaporated milk |
* 3 eggs |
* 1 cup white sugar |
* 1/2 teaspoon salt |
* 4 teaspoons pumpkin pie spice |
* 1 (18.25 ounce) package yellow cake mix |
* 3/4 cup butter |
* 1 cup chopped walnuts or pecans |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts or pecans over the top.
4. Bake for 55 to 60 minutes, or until done.
5. ** You can also use the pumpkin pie filling in place of the pumpkin puree, and leave out the additional sugar and spices.
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