Pumpkin Pie Cake I Recipe

Recipesfull introduces to you: Popular Recipes. (Pumpkin Pie Cake I Recipe). Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream.

Brief

Servings: 18

Yield: 1 - 9 x 13 inch cake

Pumpkin Pie Cake I Recipe

Ingredients

1 (29 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

3 eggs

1 cup white sugar

½ teaspoon salt

4 teaspoons pumpkin pie spice

1 (18.25 ounce) package yellow cake mix

¾ cup butter

1 cup chopped walnuts

Fruits and Vegetables

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).

Step 2

In a large bowl combine pumpkin evaporated milk eggs sugar salt and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

Step 3

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine and drizzle it over the cake mix. Sprinkle walnuts over the top.

Step 4

Bake for 55 to 60 minutes or until done.

Nutritional Information

Pumpkin Pie Cake I Recipe

Servings Per Recipe:18

Calories: 334.1

% Daily Value *

Protein: 5.3g 11%

Carbohydrates: 40.5g 13%

Dietary Fiber: 2.1g 9%

Sugars: 27.4g

Fat: 17.8g 27%

Saturated Fat: 7.1g 35%

Cholesterol: 58mg 19%

Vitamin A Iu: 7349.1IU 147%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 7%

Vitamin C: 2.5mg 4%

Folate: 47.7mcg 12%

Calcium: 121.1mg 12%

Iron: 1.5mg 8%

Magnesium: 30.3mg 11%

Potassium: 225mg 6%

Sodium: 450.8mg 18%

Thiamin: 0.1mg 10%

Calories From Fat: 160.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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