Tasty Tacky Pumpkin Cake Recipe

Pumpkins Multiple

Tasty Tacky Pumpkin Cake Recipe Description

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.

Tacky Pumpkin Cake Ingredients

129 oz. can pumpkin (or use fresh)
12 ouncesevaporated milk (1 can)
4eggs
1 cupsugar (brown sugar is OK too)
2 teaspoonscinnamon
1/2 teaspoon  nutmeg
1 teaspoonallspice
1 packageyellow cake mix
1 cupmelted butter
1 cupchopped nuts (walnuts, pecans)
Pumpkin Carving Party

How to Make Tacky Pumpkin Cake Directions

  1. Preheat oven to 350° F.
  2. Mix the first 7 ingredients well.
  3. Pour into a 9 x 13 pan (greased with a towel and margarine).
  4. Sprinkle dry cake mix on top of mixture.
  5. Sprinkle nuts over cake.
  6. Sprinkle butter over cake.
  7. Bake at 350 degrees for 1 hour, or until the cake tester comes out clean.

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