The Great Pumpkin Cake
From essentialingredients 12 years ago
- 70 minutes to make
- Serves yield 1 - 9x13 pan
This is super easy to put together and a delicious pumpkiny (not a word I'm sure) dessert that is perfect for fall! Somehow my picture is upside down, I can't explain it... This can be served with vanilla ice cream, whipped cream or the cream cheese maple glaze (recipe included here).
Ingredients
- 1 - 15 oz. can pumpkin puree shopping list
- 1 - 12 oz can evaporated milk shopping list
- 3 eggs shopping list
- 1 cup white sugar shopping list
- 4 teaspoons pumpkin pie spice shopping list
- 1 - 18.25 oz package yellow cake mix shopping list
- 3/4 cup butter, melted shopping list
- 1 & 1/2 cups chopped walnuts (or pecans would work too) shopping list
- For glaze: shopping list
- 1 - 3 oz package cream cheese - softened shopping list
- 3 tblspns maple syrup shopping list
- 2 tblspns powdered sugar shopping list
- 2 tblspns water shopping list
How to make it
- Preheat oven to 350 (F) & grease a 9x13 baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar and spice.
- Mix well, and pour into the greased baking pan.
- Sprinkle the dry cake mix over the top, then drizzle with the melted butter.
- Top with the walnuts (or pecans).
- Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.
- To make glaze:
- Put cream cheese in small saucepan and melt over medium-low heat.
- Once the cream cheese is almost completely melted, add the remaining ingredients. Cook for 2-3 minutes whisking constantly to combine everything.
- Drizzle glaze over the top of the cake after removing from the oven.
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