Pumkin Pie Cake

A delicious, sweet, and moist pumpkin cake that tastes so much like sweet potatoes were used. The taste of the spices, cinnamon, pumpkin, and pecans together makes this cake a go-to for Thanksgiving.

• Difficulty: Easy
• Category: Dessert
• Cuisine: American
• Cooking Method: Bake

Ingredients

• 29 oz pumpkin in a can (822 g in Baker's Measurement )
• 13 oz evaporated milk (369 g in Baker's Measurement)
• 3 oz egg (170 g in Baker's Measurement)
• 1/2 tsp ginger (3 g in Baker's Measurement)
• 1 tsp nut meg (6 g In Baker's Measurement)
• 1/2 tsp cloves (3 g in Baker's Measurement)
• 1 tsp cinnamon (3 g in Baker's Measurement)
• 1/2 tsp salt (3 g in Baker's Measurement)
• 1 1/2 cup sugar (300 g in Baker's Measurement)
• 1/2 cup chopped pecans (65 g in Baker's Measurement)

Instructions

1. Preheat oven to 350*f
2. Grease a 9x 13 in pan with butter
3. Combine the eggs, pumpkin, milk, cinnamon, ginger, nutmeg, cloves, sugar and salt.
4. Mix together until its fully incorporated
5. Pour mixture in the prepared greased 9x13 inch pan
6. Sprinkle one box of yellow cake mix on top of the pumpkin mixture
7. Melt 1 stick of butter and sprinkle it on top of the cake mix
8. Sprinkle the chopped pecans on top and cook for 50 min