Pumpkin Pie Cake
Prep
35m
Cook
1h 15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pumpkin Pie Cake
| 1 15.25 ounce package yellow cake mix (1 cup reserved) |
| 3 large eggs |
| 4 Tbs butter or margarine, melted |
| 1 28 ounce can pumpkin |
| 2/3 cup evaporated milk |
| 1/2 cup brown sugar |
| 1 tsp cinnamon |
Pumpkin Pie Cake Directions
- Add 1 egg and salted margarine to cake mix.
- Press in a 9 x 13-inch pan
- Mix pumpkin with 2 eggs and evaprated milk.
- Pour over cake mix.
- Add brown sugar and cinnamon to 1 cup reserved cake mix and cut in 3 tablespoons margarine.
- Sprinkle over top.
- Bake at 350° for a minimum of 1 hour (until pumpkin is done,)
- Test with a knife (I baked it for about 1 hour 15 minutes.)
- Serve warm or with cold Cool Whip, canned whipped cream, or ice cream.
- Makes 10 - 12 servings
Nutrition facts
Per Serving
| Kcal: | 327 kcal |
| Fibers (g): | 2.9g |
| Sodium (mg): | 362mg |
| Carbs: | 49.3g |
| Sugar (g): | 30.2g |
| Fat: | 12.6g |
| Saturated fat (g): | 5g |
| Cholesterol: | 74mg |
| Proteins: | 5.9g |
