- Praline Pumpkin Cake
-
- 1
- can (15 oz) pumpkin (not pumpkin pie mix)
- 1
- can (12 oz) evaporated milk
- 3
- eggs
- 1
- cup sugar
- 4
- teaspoons pumpkin pie spice
- 1
- box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix
- 1 1/2
- cups chopped pecans or walnuts
- 3/4
- cup butter or margarine, melted
- Whipped cream, if desired
- Additional pumpkin pie spice, if desired
Directions
- 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
- 2Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
- 3Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
- 4To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
