This tacky pumpkin cake recipe may look rather tacky at first glance. But be assured, it is scrumptious! You’ll find people reaching for a second piece of this cake. Make this tasty tacky pumpkin cake for your Halloween party, and the Thanksgiving dessert tray.
Contributed by: Leah Zinn gets credit for this, by way of Trudy Umansky of San Diego.
Pumpkin Trivia: In 1584 upon seeing it for the first time, a French explorer called them “gros melons. This translates into Latin as “pepon”, or a large melon. It wasn’t until the 17th century that American colonists first referred to them as pumpkins.
| 1 | 29 oz. can pumpkin (or use fresh) |
| 12 ounces | evaporated milk (1 can) |
| 4 | eggs |
| 1 cup | sugar (brown sugar is OK too) |
| 2 teaspoons | cinnamon |
| 1/2 teaspoon | nutmeg |
| 1 teaspoon | allspice |
| 1 package | yellow cake mix |
| 1 cup | melted butter |
| 1 cup | chopped nuts (walnuts, pecans) |
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