Saturday, November 26, 2011

Cake Recipes: Pumpkin Pie Cake I

1 (29 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk3 eggs1 cup white sugar2 teaspoons ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 (18.25 ounce) package yellow cake mix1 cup butter1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Amount Per Serving  Calories: 215 | Total Fat: 10.9g | Cholesterol: 47mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Calories: 215

Total Fat: 10.9gCholesterol: 47mgSodium: 286mgTotal Carbs: 28.2g    Dietary Fiber: 1.4gProtein: 2.2g

Great Cakes, Pies, Cookies, Muffins & More (Secrets For Sensational Sweets And Fabulous Favorite Recipes) Available Here!!!


The Big Book of Diabetic Desserts Available Here!!!

No comments:

Post a Comment