Pumpkin Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Can Pumpkin1 Can Evaporated Milk1/2 teaspoon Cinnamon1 teaspoon grated orange peel1 Cup Sugar3 Eggs1 Yellow Cake Mix1/2 Cup Melted Butter1 Cup Chopped PecansIcing:1 bar cream cheese1/2 cup powdered sugar3/4 cup cool whip
Preheat oven to 350.
Mix pumpkin, evaporated milk, cinnamon, orange peel, sugar and eggs together and pour into a 9 x 13 dish or 2 9" round pans. Sprinkle a dry yellow cake mix on top. Even out with hands. Scatter 1 cup chopped pecans over the cake mix and drizzle with the melted butter. Bake @ 350 for 60 minutes. Leave in longer if top is not brown. Cool for 20 minutes and invert onto serving plate. Cake may have to be scooped out of the pan and reshaped onto serving plate. Refrigerate overnight; then ice.
Serving Size: Makes 16 2.5" pieces
Number of Servings: 16
Recipe submitted by SparkPeople user GLYNSIMPSON.
Mix pumpkin, evaporated milk, cinnamon, orange peel, sugar and eggs together and pour into a 9 x 13 dish or 2 9" round pans. Sprinkle a dry yellow cake mix on top. Even out with hands. Scatter 1 cup chopped pecans over the cake mix and drizzle with the melted butter. Bake @ 350 for 60 minutes. Leave in longer if top is not brown. Cool for 20 minutes and invert onto serving plate. Cake may have to be scooped out of the pan and reshaped onto serving plate. Refrigerate overnight; then ice.
Serving Size: Makes 16 2.5" pieces
Number of Servings: 16
Recipe submitted by SparkPeople user GLYNSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 412.1
- Total Fat: 21.6 g
- Cholesterol: 71.0 mg
- Sodium: 291.6 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 1.7 g
- Protein: 6.7 g
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