Pumpkin Pie Cake

Pumpkin pie cake with a rich spiced filling and buttery cake topping. Easy, cozy, and perfect for fall desserts!

Prep Time 20

Cook Time 1

Total Time 1 20

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.

Notes

And be sure to visit our friends at the Wheat Foods Council for more delicious desserts!

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.