Fast
Easy Pumpkin Pie Cake
16 servings | Prep Time: 10 Minutes | Start to Finish: 1 Hour 25 Minutes
- 2 eggs
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
- 1 box yellow cake mix with pudding
- ½ cup butter, melted
- ¾ cup chopped pecans
- Sweetened Whipped Cream, if desired
1 Heat oven to 350°F. Grease 13 × 9-inch pan with shortening or cooking spray.
2 In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
3 In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly over pumpkin mixture in pan.
4 Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving.
1 Serving: Calories 260; Total Fat 12g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 3g Exchanges: ½ Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
Sweet Secret If you like, you can make the cake up to 3 days ahead and then refrigerate until cold. Top with whipped cream just before serving.
Simple Sparkle Stir a little cinnamon into your whipped cream for an extra-festive touch.
