Shelly’s Pumpkin Cake
No Comments Yet
Print This Recipe
Print This Recipe
(3 votes, average: 4.00
out of 5)
I am always looking for great and easy holiday recipes that utilize seasonal flavors. Fall is my favorite time of year and I love pumpkin, so naturally, I love this recipe.
Preheat oven to 375 degrees. In a large bowl, mix together:
1 29 oz can of pumpkin
2 14oz cans sweetened condensed milk
4 egg yolks (save whites for later)
2 teaspoon cinnamon
2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon salt
Separately beat 4 egg whites until stiff and fold into combined pumpkin mixture. Spread evenly into greased 13×9 inch baking pan. Directly from the box, sprinkle over the pumpkin mixture:
1 package of yellow cake mix
Using a fork, poke holes into the cake and pumpkin mixture. Over the cake mixture, evenly sprinkle:
1 cup of chopped nuts (walnuts, pecans, or almonds)
1/2 cup melted butter
Bake, uncovered for about 50-60 minutes. Allow to cool about 10 minutes before slicing and serving. Serve with ice cream or whipped cream.
Serves 10-12
Related posts:
Leave your response!