It’s a pie. It’s a cake. Well, okay it’s a little of both. And, it’s sure to please. Use this pumpkin pie cake recipe all fall long. Try it for Halloween parties, seasonal events and Thanksgiving.
|1- 16 oz. can||Pumpkin Puree|
|3/4 cup||Brown Sugar|
|1- 13 oz. can||Evaporated Milk|
|2 tsp.||pumpkin pie spice|
|1||Package Yellow Cake Mix|
|2 sticks||Butter or Margarine, melted|
|1 cup||Pecans or Walnuts, broken into small pieces|
Note: If you are serving these at a party, be sure that no one has a nut allergy. You can omit the walnuts.
Tip: Have the Whipped Cream nearby. Many people will enjoy Pumpkin Pie Cake with Whipped Cream.
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