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Pumpkin Pie Cake III

By: Michelle

"This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9x13-inch cake

Ingredients

1 (16 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk (such as Carnation ®)
1 cup brown sugar
3 eggs
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
Bake in the preheated oven until set in the center, about 50 minutes.