Pumpkin Pie Cake with Butterscotch and Walnut Topping
 
Prep time
Cook time
Total time
 
Easy Fall Pumpkin Pie Cake
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Add pumpkin, eggs, evaporated milk, sugar, salt, nutmeg, cinnamon and all spice to bowl. Mix till combined. 2-3 minutes
  3. Grease 9x13 pan.
  4. Pour pumpkin mixture into pan and spread evenly.
  5. Pour yellow cake mix and oatmeal into a bowl and mix.
  6. Sprinkle cake mixture and nuts over pumpkin.
  7. Pour melted butter over dry cake mix and nuts.
  8. Sprinkle Butterscotch morsels on top..
  9. Bake at 350 degrees for 50 minutes.
  10. Allow to cool 15 minutes (will be VERY hot!)
  11. 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/