Pumpkin Cake

Pumpkin Cake

Joan R
Edited on Sep 11, 2008

My mom often made this cake...not just at fall harvest time. I now realize that she made it so often because the ingredients were readily available in her pantry. I now follow her example!


1 yellow cake mix; 1/2 c. melted margarine; 5 eggs; 1 large can pumpkin; 1 can evaporated milk; 1 1/4 c. sugar, divided; 2 tsp. allspice; 1 tsp. salt; 2 tsp. cinnamon, divided; 1 6 oz. pkg. butterscotch chips.


Mix together: the cake mix, melted margarine and 1 egg. Reserve 1 c. Press mixture into an ungreased 9 x 13 pan. In a large mixing bowl, combine the pumpkin, milk, 4 eggs, 1 c. sugar; 1 tsp. salt, 2 tsp. allspice and 1 tsp. cinnamon. Mix with electric beaters until thourghly combined. Pour over cake crust. To the reserved cake mixture, add 1/4 c. sugar, 1 tsp. cinnamon and the butterscotch chips. Mix to a crumbly stage and sprinkle over the top of the cake. Bake 350 degrees for almost 1 hour. Lovely served with whipped topping or vanilla ice cream.

Not a NESTLÉ®-tested recipe.

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