Pumpkin Pie Cake
A variation of pumpkin pie that can be handy when there's no time to make a crust. A yellow or white cake mix forms the crust for this dessert.
1 (18.25-ounce) package white or yellow cake mix
1 cup chopped nuts
1/2 cup unsalted butter, melted
1 (15-ounce) can pumpkin purée
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
- Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
- In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture.
- Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. Cut into squares and top with sweetened whipped cream if desired.
Makes 12 servings.