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may's pumpkin desert cake

(1 rating)
Recipe by
Nan Algie
Indianapolis, IN

This was an annual dish my Great Aunt May would make and every one loved...Even the pumpkin pie haters! I got her recipe and made it easier by using pre-made cake mix and canned pumpkin. Her recipe called for making fresh pumpkin and mixing the cake up separately. Either way, it is a wonderful dessert that brings back many memories in our family! I hope you enjoy it.

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For may's pumpkin desert cake

  • 1 can
    15 oz pumpkin or 2 1/3 c fresh pumpkin
  • 1 can
    12 oz evaporated milk
  • 1 1/2 tsp
    cinnamon, ground
  • 1 tsp
    cloves, ground
  • 1 tsp
    ginger, ground
  • 1 c
    brown sugar, firmly packed
  • 3
    eggs or egg substitute, beaten
  • 1 box
    yellow cake mix
  • 1 c
    chopped walnuts or pecans
  • 1 stick
    butter, cut into pieces

How To Make may's pumpkin desert cake

  • 1
    Preheat oven to 350F and grease a 9 x 13 baking or casserole pan.
  • 2
    In a large bowl, blend pumpkin, evaporated milk, spices and sugar together. Once mixed, add eggs and blend again until smooth.
  • 3
    Pour into prepared baking pan. Rinse and dry bowl. Now mix the yellow cake mix, chopped nuts of choice and butter pieces together loosely. You do not want to cream these together, just mix loosely to stick some of the nuts on the butter pieces. Sprinkle this evenly over pumpkin mixture in pan, allowing for clumps of butter nut mixture to be distributed well over surface.
  • 4
    Bake in preheated 350F oven for 50-60 minutes on the middle shelf of your oven.
  • 5
    Serve warm with vanilla ice cream or whipped topping. My husband likes his in a bowl with milk.

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