Pumpkin Pie Cake
A variation of pumpkin pie that can be handy when there's no time to make a crust. The cake mix forms a 'cookie crust' for this pie made in a cake pan.
1 (18.25-ounce) package white or yellow cake mix
1 cup chopped nuts
1/2 cup unsalted butter, melted
1 (15-ounce) can pumpkin purée
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
- Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
- In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. Cut into squares and top with sweetened whipped cream if desired.
Makes 12 servings.