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Pumpkin Pie Cake with Yellow Cake Mix
Pumpkin Pie Cake with Yellow Cake Mix
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Festive winter cake, perfect with whipped cream or dairy-free topping.
Ingredients:
  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter
  • 1 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and line a 9 x 13 inch pan with parchment paper.
  • Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves in a large bowl. Mix until smooth, then transfer the mixture into a 9x13 inch pan.
  • Sprinkle dry cake mix over pumpkin mixture, then top with chopped nuts and gently press down. Drizzle melted butter or margarine over the cake.
  • Bake at 350°F (175°C) for 45-60 minutes, checking for doneness at 45 minutes due to oven variations.
  • Once the cake has cooled, invert it to transform the top into a delicious crust. Gently peel off the parchment paper and add a dollop of dessert topping (if desired) before serving.

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