Pumpkin Pie Cake
Servings 16
Baking Temp 350°F
Equipment
- Mixer
- Ungreased 9 x 13-inch pan
Ingredients
- 2 15-oz. cans pumpkin or 1 (29-oz.) can pumpkin
- 1 12-oz. can fat-free evaporated milk
- 4 large eggs, beaten
- 1.5 cups granulated sugar
- 2 1/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 (15.25-ounce) box yellow cake mix, dry
- ½ cup (1 stick) margarine or butter, melted
- ½ cup chopped pecans, optional
- Whipped cream or fat-free whipped topping
Instructions
Cooking
- Preheat oven to 350°F.
- In mixer bowl, beat pumpkin, milk, eggs, sugar, and spices until combined.
- Pour into ungreased 9 x 13-inch pan. Sprinkle cake mix on top.
- Dribble melted margarine over cake mix. If desired, sprinkle on pecans.
- Bake one hour or until toothpick inserted in center of cake comes out clean.
- To serve, top with whipped cream or topping. Store in refrigerator.
Nutritional Information
- One piece provides approximately 288 calories; 5 g protein; 51 g carbohydrates; 3 g dietary fiber; 8 g fat (1 g saturated); 47 mg cholesterol; 6 mcg folate; 1 mg iron and 332 mg sodium.
- Wanting more delightful dessert recipes? We've got you covered.
- And be sure to visit our friends at the Wheat Foods Council for more delicious desserts!
View More Dessert Recipes
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