Pumpkin Pie Cake

Pumpkin Pie Cake is a delicious alternative to pumpkin pie for Thanksgiving.

Prep: 5 min | Bake: 50 min

Ingredients

1 (15 or 16 ounce) can pumpkin puree (not pumpkin pie filling)
1 (12 ounce) can Carnation evaporated milk
1 cup brown sugar, firmly packed
3 large eggs
4 teaspoons pumpkin pie spice
1 (18.25 ounce) box yellow cake mix*
1 cup chopped nuts (walnuts or pecans, or mixture)
1 cup melted butter

Instructions

Mix pumpkin, Carnation milk, sugar, eggs and spice together. Pour into a greased 13 x 9 inch cake pan. Sprinkle dry cake mix on top of the pumpkin mixture, then sprinkle nuts on top of cake mix, then pour melted butter evenly over the whole thing.
Bake at 350 degrees F for 50 minutes.
Refrigerate after it cools.
Serve in squares with whipped cream on top.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

From the family recipe collection of Linda Ann Jolly, Arizona.