Pumpkin Pie Cake

[DarkAngel]

Pumpkin Pie Cake


    Prep Time 10 min
    Total Time 1 hr 20 min
    Servings 16

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crockerâ„¢ SuperMoistâ„¢ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Instructions:

    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
   
    In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
   
    In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
   
    Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

If desired, stir a little cinnamon into your whipped cream for an extra-festive touch.

 
 


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This is interesting...I may have to try it...