EASY PUMPKIN PIE CAKE

Easy Pumpkin Pie Cake image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 16

Number Of Ingredients 12

Ingredients

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 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™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Steps:

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.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 22 g, TransFat 0 g