Pumpkin Pie Cake
|Categories:||Cakes, Quick & Easy|
|Keywords:||butter, pecans, mix, pumpkin, freash|
|1 can(s)||28 oz real pumpkin...not pie filling or fresh cooked pumpkin|
|1 pkg||butter pecan cake mix|
|1 c||butter, melted|
|1 c||pecans, in pieces|
Pinched by kajunkid, and 1,064 more.
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DirectionsMix together the pumpkin as per your own pumpkin pie recipe or use mine below..remember to DOUBLE the ingredients!! Make as if you were going to make 2 pumpkin pies .Pour the mixture into the greased 9 x 13 glass pan. Sprinkle the DRY cake mix evenly over the pumpkin. Use the whole package. Gently even out with a fork.
Pour the melted butter over the dry cake mix. It should be mostly covered. You might need a little more than a cup. It should not be too moist.
Sprinkle the cup of pecans over top of mixture. Poke the mixture with the fork in a few places to let the topping go into the pumpkin mixture a little. Don't mix.
Bake in 350 degree oven for close to an hour. If a knife tested in the centre of the cake comes out clean then it is cooked. Less is better than more.
Pumpkin Pie Filling (DOUBLE FOR A 9x 13 PAN)
2 c prepared cooked pumpkin...i used fresh but canned is ok too
1 1/2 c evaporated milk
2 lg eggs
1/2 c brown sugar, packed
1/2 c granulated sugar
1/2 tsp salt
2 tsp pumpkin pie spices
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice, ground
1/8 tsp clovesServe with a dollop of whipped cream. so yummy!!