Well-Seasoned Cookbook

flavorful recipes perfected over time

Pumpkin Pie Cake Recipe #1

Grandma Konrad

Ingredients:

1 lg. can (29-oz) pumpkin (3 5/8 cup)   

4 eggs 1 tsp. vanilla

1 can evaporated milk

1 1/2 cups sugar           

2 tsp. cinnamon

1 tsp. ginger

1 pkg. yellow cake mix

1 cup melted butter

1 cup chopped nuts

Directions:

Beat first 6 ingredients and put in ungreased 9x13 pan. Sprinkle the cake mix over mixture. Drizzle with melted margarine and sprinkle with chopped nuts. Bake at 350 for 1 hour, no longer. Serve with whipped cream.

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Pumpkin Pie Cake Recipe #2

Patty Konrad

Ingredients:

2 eggs

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

1/8 teaspoon ground cloves

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 box Betty Crocker™ SuperMoist™ yellow cake mix

½ cup butter, melted

¾ cup chopped pecans

Whipped cream, if desired

Directions:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.

In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.

In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.

Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.