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Pumpkin Pie Cake
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Description
Pumpkin goodness, is there more description necessary? I have a friend that I contribute at least five of my extra pounds to (this week). She shared this cake recipe. I tried it. I died. The sugar hit my inner circuits, and I came back to life. That’s a good thing, because now I can share this recipe. I don’t know where it’s from originally. Is it from you? If so, will you adopt me?
Ingredients
- 3 whole Eggs
- 15 ounces, weight Canned Pumpkin
- ¾ cups Sugar
- 4 teaspoons Pumpkin Pie Spice
- 12 ounces, fluid Evaporated Milk
- 1 package (18.25 Oz. Box) Yellow Cake Mix
- 1 cup Chopped Pecans
- ¾ cups Butter
- 1 container Whipped Cream
Preparation
1. Heat oven 350 degrees.
2. Butter a 13×9 pan.
3. In a large bowl, whisk eggs, pumpkin (make sure it’s just canned pumpkin, and NOT the pumpkin pie mix), sugar, and pumpkin pie spice. Stire until smooth. Add evaporated milk, and stir to blend.
4. Pour into pan, and sprinkle the dry cake mix over. Spread out chopped pecans. Drizzle with melted butter.
5. Bake for 45-55 minutes, until a knife inserted in the center comes out clean.
6. Cool completely to serve. Add whipped cream if you want.
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3 Comments
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meeshiesmom on 2.19.2010
I also have this recipe and we actually love it more than the pumpkin pie. Thanks for sharing.
mowsquaz on 2.5.2010
This is very similar to a recipe I have, and it is yummy! I have a few friends who have made it, too, and everyone seems to love it. Delicious!
hulatutu on 2.5.2010
It’s a little past midnight here as I read this recipe and I’m drooling, running thru the ingredients in my head and wondering if I have them all. Yes, I do!! Signing off to make this right now, thank you so much for sharing..but probably won’t thank you later when I have to step on the scale!