Pumpkin Cake
- Source
- Recipe card
- Cook
- 1 hour
Ingredients
Crust
- 1 box yellow cake mix, minus 1 cup (reserved for topping)
- 1 stick margarine, melted
- 1 egg
Filling
- 1 lb. can pumpkin
- 2 eggs
- 2/3 cup evaporated milk
- 3/4 cup sugar
- 1 tsp salt
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
Topping
- 1 cup reserved cake mix
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 stick margarine (not melted)
- 1/2 cup nuts
Steps
- Mix crust ingredients and press in 9x13 pan.
- Combine filling ingredients and pour over crust.
- Mix reserved cup of cake mix, 1/4 cup sugar, 1 tsp cinnamon, 1/2 stick margarine (not melted), and 1/2 cup nuts; sprinkle on top of filling.
- Bake 1 hour at 350°F. Cool and cover top with Cool Whip.
See also: Pumpkin Cake