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Pumpkin Pie Cake II

SUBMITTED BY: BONNER307

"This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
Original recipe yield 1 --9x13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (29 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup white sugar
  • 3 eggs
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup butter, melted
  • 1 cup chopped pecans

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
  3. Bake in the preheated oven 50 to 60 minutes. Cool before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by jencooks4fun
Awesome, I used pumplin pie filling instead of plain pumpkin. Will definately make again!!!! MORE


 
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Nutritional Information
Pumpkin Pie Cake II

Servings Per Recipe: 18

Amount Per Serving

Calories: 334

  • Total Fat: 18.2g
  • Cholesterol: 62mg
  • Sodium: 428mg
  • Total Carbs: 40.2g
  •     Dietary Fiber: 3.1g
  • Protein: 5g

VIEW DETAILED NUTRITION

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