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    Kansas Country Living Magazine
    Home » Pumpkin Pie Cake
    Recipes

    Pumpkin Pie Cake

    Carol DorrBy Carol DorrDecember 16, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Pumpkin Pie Cake

    Eat Wheat
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    • 2 15 oz. cans pumpkin or 1 (29 oz.) can pumpkin
    • 1 12 oz. can fat-free evaporated milk
    • 4 large eggs beaten
    • 1 ½ cups granulated sugar
    • 2 ¼ tsp. ground cinnamon
    • 1 tsp. ground ginger
    • ½ tsp. nutmeg
    • 1 box yellow or white cake mix dry
    • ½ cup margarine 1 stick, melted
    • ½ cup chopped pecans optional
    • Whipped cream or fat free whipped topping

    Instructions
     

    • Preheat oven to 350 F.
    • In mixer bowl beat pumpkin, milk, eggs, sugar, and spices until combined.
    • Pour into ungreased 9 x 13-inch pan. Sprinkle cake mix on top.
    • Dribble melted margarine over cake mix. If desired, sprinkle on pecans.
    • Bake one hour or until toothpick inserted in center of cake comes out clean.
    • To serve, top with whipped cream or topping. Store in refrigerator.
    Keyword Cake, Pie, Pumpkin
    Tried this recipe?Let us know how it was!
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