Pumpkin Pie Cake II

Published June 14, 2013 by fredripsampl

Pumpkin Pie Cake II


Prep time: 20 mins
Cook time: COOK 1 hr
Servings: Original recipe makes 1 –9×13 inch cake


This is one recipe that is to die for. Sweet and moist, it’s like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.


Ingredients

  • 1 (29 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup white sugar
  • 3 eggs
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup butter, melted
  • 1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.

In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.

Bake in the preheated oven 50 to 60 minutes. Cool before serving.

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