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Pumpkin pie cake with butter and walnut topping.
Ingredients
- 1 (15 ounce) can canned pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 2 cups chopped walnuts
- 7/8 cup margarine, softened
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
Step 2
In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
Step 3
Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat24g | 30% |
| Saturated Fat4g | 21% |
| Cholesterol48mg | 16% |
| Sodium412mg | 18% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber2g | 8% |
| Total Sugars27g | |
| Protein7g | |
| Vitamin C1mg | 4% |
| Calcium121mg | 9% |
| Iron1mg | 7% |
| Potassium167mg | 4% |
*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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source by allrecipe
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