Ingredients and Weight:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 yellow cake mix (18.25 ounces)
- 1 cup chopped walnuts (optional)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
1 (Very Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, nutmeg, and salt.
- Spread the pumpkin mixture evenly into a 9x13 inch baking dish.
- Sprinkle the cake mix evenly over the pumpkin mixture.
- If desired, sprinkle the walnuts over the cake mix.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
- Calories: 270
- Fat: 6 grams
- Cholesterol: 15 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 50 grams
- Protein: 4 grams
Dish Characteristics:
- Moist and flavorful pumpkin cake with a crispy top
- Perfect for a fall dessert or Thanksgiving gathering
- Can be made ahead of time and reheated when ready to serve
User Comments:
- "This cake is so easy to make and it always turns out perfect!"
- "The combination of pumpkin and spices is delicious."
- "I love the crispy top on this cake."
- "This is a great cake to serve for a crowd."
- "I like to add a dollop of whipped cream on top of each serving."
Special Precautions and Tips:
- If you don't have walnuts, you can substitute another chopped nut, such as pecans or almonds.
- To make a vegan version of this cake, use plant-based milk instead of evaporated milk and egg replacer instead of eggs in the cake mix.
- This cake can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes before serving.
