Thursday, December 1, 2011

Pumpkin Cake

At our house we love pumpkin pie, pumpkin bread, pumpkin bars, and of course pumpkin cake.

If you have available a real pumpkin, cut it in half remove the seeds and bake it for one hour at 350 degrees. Then peel it and process the pumpkin meat in your food processor.  Use the pulp in any recipe calling for pumpkin. Two cups equals 1 small can.

Or do it the easy way like I usually do.  Simply purchase a couple of 15 oz cans of pumpkin.

For a different cake, you will enjoy this one that is popular at our table. 

Pumpkin Cake

Combine and mix well:

1 large can 29 oz pumpkin (or 2 small 15 oz cans)
1 can evaporated milk
3 eggs beaten
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
1 cup sugar

Mix well and pour into a 9x13 pan

Sprinkle over the top 1 package dry yellow cake mix

Pour 3/4 cup melted Margarine (or butter) over the dry cake mix.

Sprinkle 1 cup chopped walnuts on top of the butter and bake 50 minutes at 350 degrees or until the pumpkin is set. Remove and cool.  Enjoy.

This post is linked with Ann Kroeker’s, Food on Fridays do visit her site at”


  1. Love pumpkin anything too! Thank you for recipe Hazel!

    Love, Vicki K

  2. OH, my goodness, Hazel, this looks (and sounds) delicious. I am always looking for new pumpkin recipes. Thank you for always giving me yummy ideas!

  3. Oh man! That sounds like a little slice of heaven! One of my favorite Christmas delights is my wife's friend Michele's pumpkin roll. It's rolled with a sweet cream cheese filling... I think I've gained 3 pounds thinking about it! It sounds a lot like this recipe.

  4. This does sound tasty...and easy! Thanks Hazel!

  5. Sounds lovely... and would make me so HUNGRY!!!


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