Gooey Pumpkin Cake
1 can pumpkin puree (15 oz.)
1 can evaporate milk (12 oz.)
1 cup sugar
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground clove
1 package yellow cake mix (18 3/4 oz)
1 1/2 cup chopped pecans
3/4 cup melted butter
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 ake 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.
Pairs Well With
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.