Pumpkin Pie Cake with Yellow Cake Mix Best Family Recipes

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Pumpkin Pie Cake with Yellow Cake Mix

"This is a superb iciness excursion cake. Great when crowned with whipped cream or nondairy whipped topping."

Ingredients :

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
three eggs
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon floor nutmeg
half teaspoon floor ginger
1/2 teaspoon ground cloves
1 (18.25 ounce) package yellow cake mix
1 cup butter
1 cup chopped walnuts

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five stages C). Line a nine x thirteen inch pan with parchment paper.
In a massive bowl, integrate pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
Sprinkle dry cake mix over pumpkin aggregate, then sprinkle chopped nuts and pat down lightly. Melt butter or margarine and drizzle over cake.
Bake at 350 stages F (a hundred seventy five tiers C) for approximately forty five to 60 mins. (Be sure to check the cake after forty five minutes due to the fact oven temperatures range.)
After cake cools, turn it the other way up so the top of the cake might be the crust. Remove the parchment paper. Top with dessert topping (optionally available) earlier than serving.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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