Pumpkin Pie Cake

Pumpkin Pie Cake

1 – 29 oz. can pumpkin puree
1 – 12 fluid oz. can evaporated milk (I used 1 1/2 cups of light plain soy milk)
3 eggs
1 cup white sugar*
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 – ( 18.25 oz.) package yellow cake mix
3/4 cup butter or margarine
1 cup chopped walnuts

Preheat oven to 350°F Lightly grease one 9×13 inch pan (preferably metal). Worked in glass fine!

In a large bowl, combine pumpkin, evaporated milk, eggs, salt, and pumpkin pie spice. Mix well. Pour batter into the lightly greased pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine and drizzle it over the cake mix. Sprinkle walnuts over the top.

Bake for 55 to 60 minutes or until done.

*This was very sweet and next time I think I would cut back on all the sugar and maybe tweak the top with less margarine or something.