Friday, October 31, 2014

Praline Pumpkin Cake







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.

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