Pumpkin Pie Cake

Here is a great Holiday Season dessert recipe that is fast, easy, inexpensive and has loads of yummy flavor.

Every year my mother makes this Pumpkin Pie Cake.  She thinks she got it off of a Libby’s Pie Filling Can a few years ago.  It is very similar to Paula Deens’ Pumpkin Gooey Butter Cakes (which you can make a variety of ways).  That is the recipe that is pictured above.

Pumpkin Pie Cake

(1) Large Can (1 lb. 13 oz.) Pumpkin

(1) 13 oz. can Evaporated Milk

(3) Eggs

(1) Box Yellow Cake Mix

(1) Cup Nuts (Pecans or Walnuts)

(2) Sticks Unsalted Butter

1 1/2 Cups Sugar

1/2 tsp. salt

1/2 tsp. ginger

1 tsp. nutmeg

1/2 tsp. cloves

2 tsp. cinnamon

(You can buy canned pumpkin that already has the pumpkin spices in it.  If you do, no need to add the spices.  Just add the eggs and milk to the canned pumpkin.)

Preheat the oven to 350 F.  Spray a 9×13 with Pam.  In a large bowl, mix the canned pumpkin, evaporated milk, eggs and spices (if you did not get the pre-spiced canned pumpkin).  Pour the pumpkin mixture into the 9×13 pan.  Sprinkle the yellow cake mix over the pumpkin mixture and gently pat it down.  Sprinkle over the cake mixture and then pour the melted butter over the top.  Bake for 50 minutes or until set in the middle.  Serve with whipped cream or vanilla ice cream.  You can serve the cake warm or at room temperature.