Gooey Pumpkin Cake

Gooey Pumpkin Cake

No time for homemade pumpkin pie? This recipe is a super quick alternative. You basically dump everything into a cake pan and bake! The result is a gooey, pumpkin pie bottom layer with a rich, buttery topping. Not very cake like, but it sure is good.

Ingredients

Instructions


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.

Notes

Time to prepare: 1 hour, 15 minutes.

Serves 10-12.

Comments

  • donnpaz says:

    Absolutely delicious. Will drizzle with unsalted butter next time. Great twist on a pumpkin dessert.

    November 16, 2011 08:48am

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