Monday, October 27, 2008

Gooey Pumpkin Cake

This is a yummy fall treat that is super-simple to make! It tastes like pumpkin pie and pecan pie rolled into one-- minus the crust. Delicious!

Servings: 10 - 12
1 can pumpkin puree (15 oz.)
1 can evaporate milk (12 oz.)
3 eggs
1 cup sugar
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground clove
1 package yellow cake mix (18.25 oz)
1 1/2 cup chopped pecans
3/4 cup melted butter

Combine the pumpkin, evaporated milk, eggs, sugar and spices in a medium sized mixing bowl. Stir until smooth.

Once blended, pour the batter into a greased 9-inch x 13-inch cake pan.

Scatter the dry cake mix evenly over the batter. Do not stir, just leave the cake mix sitting on top of the batter.

Top with the chopped pecans and drizzle with the melted butter.

Bake in a pre-heated 350 degree F oven for 50 to 60 minutes. The top with be golden brown and crisp when done.


scrpldy said...

I've made this cake for a few years, and it is always a favorite! Great with a dollop of cool whip :)

Nikki said...

This was so good, Lisa! Definitely have to make it myself. :)