Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream. Originally submitted to ThanksgivingRecipe.com.
Original recipe makes 1 – 9 x 13 inch cake
1 (29 ounce) can canned pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
- Bake for 55 to 60 minutes, or until done.
Calories: 301 kcal
Carbohydrates: 36.5 g
Cholesterol: 56 mg
Fat: 16 g
Fiber: 1.9 g
Protein: 4.8 g
Sodium: 406 mg