A recipe for anyone who likes pumpkin pie but hates rolling out pie crust!
This dessert is the love child of thanksgiving pumpkin pie and yellow birthday cake. Bake it in the oven, like any little bundle of joy, and 1 hour later it pops out of the oven with ease right into your arms (well, more like your oven mitts). If only real child birth where that easy!
This dessert is the love child of thanksgiving pumpkin pie and yellow birthday cake. Bake it in the oven, like any little bundle of joy, and 1 hour later it pops out of the oven with ease right into your arms (well, more like your oven mitts). If only real child birth where that easy!
15 oz. canned pumpkin
4 tsp. pumpkin pie spice -or- each of the following:
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger,1/4 teaspoon ground cloves
12 oz. can evaporated milk
1 cup brown sugar
3 eggs
1 pkg. yellow cake mix
3/4 cup butter, melted
1 cup chopped walnuts
Whipped cream or frozen whipped topping
4 tsp. pumpkin pie spice -or- each of the following:
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger,1/4 teaspoon ground cloves
12 oz. can evaporated milk
1 cup brown sugar
3 eggs
1 pkg. yellow cake mix
3/4 cup butter, melted
1 cup chopped walnuts
Whipped cream or frozen whipped topping
additional chopped walnuts, for garnish
Preheat oven to 350 degrees.
Mix first 5 ingredients. Pour pumpkin mixture into a buttered 9x13 pan, spread evenly. Sprinkle DRY cake mix over the top of the pumpkin mixture. Then sprinkle with walnuts. Drizzle melted butter over top of dry cake mix.
Bake at 350 degrees for 1 hour. Serve warm or at room temperature with a dollop of whipped cream and a sprinkling of chopped walnuts.
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