Sunday, November 7, 2010

Pumpkin Pie Cake

My Sunday School teacher made this as a treat for us.  SO delicious warm with a dab of cool whip!

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

1.Preheat oven to 350 degrees. Lightly grease one 9 x 13 inch pan (preferably metal).

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 over the top.

4.Bake for 55 to 60 minutes, or until done.

Nutritional Information

Amount Per Serving
Calories: 237
Total Fat: 10.8g
Cholesterol: 51mg

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