Here’s one of my favorite tastes of fall!  This warm pumpkin cake is moist and almost pudding-like, and is best served warm with a generous dollop of homemade whipped cream.

Pumpkin Cake

Category: Cookbook

Pumpkin Cake


  • (1) 20 ounce can pumpkin puree
  • 1 1/4 cups granulated sugar
  • (1) 13 ounce can evaporated milk
  • 3 eggs, well beaten
  • 1 box yellow cake mix
  • 1 cup chopped nuts
  • 1 cup melted butter
  • 2 tsps. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 tsp. ground nutmeg


  • Mix pumpkin, sugar, milk, eggs and spices in mixing bowl; pour into 9x13 greased baking pan.
  • Sprinkle dry cake mix on top, then evenly sprinkle chopped nuts.
  • Pour melted butter over entire top.
  • Bake at 350 degrees about 1 hour or until knife inserted in center comes out clean.
  • Serve warm right out of pan, topped with fresh whipped cream.