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Pumpkin Cake I

Pumpkin Cake I

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Susanne

A different and delicious way to prepare pumpkin that just might replace pumpkin pie at your holiday table.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the cake mix over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
  3. Bake 50 minutes in the preheated oven.
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Reviews

beverly
29
12/10/2002

We are BIG pumpkin pie fans so i wasn't too excited about this recipe. However, my fondness for trying new dishes took over and i was very pleased with the results. It was very,very easy to make and so delicious, I will definitely make it many times again.

BETHOHALLORAN
23
11/10/2002

This has been a BIG hit with my family of 12 over the past 10 years. It's a good alternative to pumpkin pie and it's delicious!! My family continues to request it year after year...highly recommended.

TERRI  WILSON
18
11/27/2002

This was terrible.