Ingredients
18
18 servings
- •1 (15 ounce) can canned pumpkin puree
- •1 (12 fluid ounce) can evaporated milk
- •4 eggs
- •1 cup white sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon ground allspice
- •0.5 teaspoon salt
- •1 (18.25 ounce) package yellow cake mix
- •2 cups chopped walnuts
- •0.875 cup margarine, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
- Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutritional Facts
Per 18 servings
- Calories: 386
- Carbohydrate: 40g
- Fat: 24g
- Fiber: 2g
- Protein: 7g
- Sugar: 27g
Related Recipes
Harvest Walnut Pumpkin Pie
Pumpkin Cake I
Pumpkin Sheet Cake
Pumpkin Pie Cake with Yellow Cake Mix
Pumpkin Walnut Bread
Pumpkin Dump Cake
Pumpkin Dessert
Great Pumpkin Dessert
Pumpkin Spice Cake
Chocolate Walnut Cake
Pumpkin Cake with Cake Mix
