Thursday, October 22, 2009

Tasty Tacky Pumpkin Cake

I do not know if there is another person that loves pumpkin as much as I do. I can eat it from the can with a little sweetener any time of the year and around the holidays I find a way to incorporate it into everything. Pumpkin pancakes, pumpkin waffles, pumpkin lattes, pumpkin coffee, pumpkin seeds, Pumpkin french fries, etc and I promise you, by thanksgiving my husband, who doesn't like pumpkin "all that much" is so sick of the look and smell of pumpkin that he begs me to make something, anything that doesn't not resemble this squash (it is a squash right?). This is a fun and easy recipe that the kids can prepare in as little as 10 min. The hard part for my son is the 1 hour cooking time. I have also seen this recipe made with apples in place of the pumpkin.

Description: This recipe may look rather tacky at first glance, but be assured, it is scrumptious! Try this as a Halloween pumpkin cake for your Halloween party.


29 oz. can pumpkin (or use fresh)
12 ounces
evaporated milk (1 can)
1 cup
sugar (brown sugar is OK too)
2 teaspoons
1/2 teaspoon
1 teaspoon
1 package
yellow cake mix
1 cup
melted butter
1 cup
chopped nuts (walnuts, pecans)
Preparation Directions:
  1. Pre-heat oven to 350 degrees.
  2. Mix first 7 ingredients well.
  3. Pour into 9 x 13 pan (greased with towel and margarine).
  4. Sprinkle dry cake mix on top of mixture.
  5. Sprinkle nuts over cake.
  6. Sprinkle butter over cake.
  7. Bake at 350 degrees for 1 hour, or until cake tester comes out clean.
  8. Contributed by: Leah Zinn gets credit for this, by way of Trudy Umansky of San Diego.

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Amber said...

Gosh that looks good!!!

Amber said...

I bought all of the ingredients for this recipe. I can't wait to make it! I'll let you know what I think.

KimberlyQ said...

Ok let me know if you like it.

Amber said...

Just made this! Yummy!!! Thanks for the recipe!


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