Pumpkin Pie Cake with Butterscotch and Walnut Topping
Total time
Author: Kaylee Eylander
Recipe type: Dessert
Cuisine: American
Serves: 16
- 2 16 ounce cans of LIBBY'S® 100% Pure Pumpkin
- 1 12 Can NESTLÉ® CARNATION® Evaporated Milk
- 3 Eggs
- 2 Cups Sugar
- 1 Tsp. Salt
- 1 Tsp. Nutmeg
- 1 TBSP Cinnamon
- 1 tsp All Spice
- 1 Yellow Cake Mix
- 1 cup melted butter
- 2 Cups Walnuts or Pecans
- 2 Cups Butterscotch NESTLÉ® TOLL HOUSE® Morsels
- Whipped Cream or Ice Cream for topping
- Preheat oven to 350 degrees.
- Add pumpkin, eggs, evaporated milk, sugar, salt, nutmeg, cinnamon and all spice to bowl. Mix till combined. 2-3 minutes
- Grease 9x13 pan.
- Pour pumpkin mixture into pan and spread evenly.
- Pour yellow cake mix and oatmeal into a bowl and mix.
- Sprinkle cake mixture and nuts over pumpkin.
- Pour melted butter over dry cake mix and nuts.
- Sprinkle Butterscotch morsels on top..
- Bake at 350 degrees for 50 minutes.
- Allow to cool 15 minutes (will be VERY hot!)
- Serve with whipped cream or ice cream.
Recipe by Kaylee Eylander DIY at https://www.kayleeeylander.com/DIY-tips/game-day-faves-pumpkin-pie-cake-with-butterscotch-and-walnut-topping/
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