Pumpkin Pie Cake with Yellow Cake Mix Popular Recipes

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Pumpkin Pie Cake with Yellow Cake Mix

"This is a good iciness holiday cake. Great when crowned with whipped cream or nondairy whipped topping."

Ingredients :

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
three eggs
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon floor nutmeg
half of teaspoon floor ginger
half of teaspoon ground cloves
1 (18.25 ounce) bundle yellow cake blend
1 cup butter
1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (175 levels C). Line a nine x thirteen inch pan with parchment paper.
In a big bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until clean and pour into a 9x13 inch pan.
Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down lightly. Melt butter or margarine and drizzle over cake.
Bake at 350 ranges F (175 levels C) for about forty five to 60 minutes. (Be certain to test the cake after 45 minutes due to the fact oven temperatures range.)
After cake cools, turn it the other way up so the pinnacle of the cake can be the crust. Remove the parchment paper. Top with dessert topping (non-obligatory) before serving.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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