Name: Pumpkin Walnut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Canned pumpkin puree - 1 (15 ounce) can; Evaporated milk - 1 (12 fluid ounce) can; Eggs - 4; White sugar - 1 cup; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground allspice - ½ teaspoon; Salt - ½ teaspoon; Yellow cake mix - 1 (18.25 ounce) package; Chopped walnuts - 2 cups; Margarine, softened - ⅞ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Walnut Cake

1. Canned pumpkin puree - 1 (15 ounce) can

2. Evaporated milk - 1 (12 fluid ounce) can

3. Eggs - 4

4. White sugar - 1 cup

5. Ground cinnamon - 1 teaspoon

6. Ground nutmeg - ½ teaspoon

7. Ground allspice - ½ teaspoon

8. Salt - ½ teaspoon

9. Yellow cake mix - 1 (18.25 ounce) package

10. Chopped walnuts - 2 cups

11. Margarine, softened - ⅞ cup

How to cook deliciously - Pumpkin Walnut Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

2. Stage

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.

3. Stage

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.