Great Pumpkin Dessert
Quick Cooking
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In Fountain Valley, California, Linda Guyot relies on canned pumpkin and a yellow cake mix to fix this effortless alternative to pumpkin pie. "It's a tried-and-true dessert that always elicits compliments and requests for the recipe."
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 5 min. Bake: 1 hour
Ingredients:
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 package (18-1/4 ounces) yellow cake mix
- 3/4 cup butter, melted
- 1-1/2 cups chopped walnuts
- Vanilla ice cream or whipped cream
Directions:
In a large mixing bowl, beat first five ingredients until smooth.
Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.