Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
n a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice
o make crunch mixture.
Mix yellow cake mix, pumpkin, eggs, and
o 350 degrees.
Mix Pumpkin, evaporated milk, sugar, eggs and
Preheat oven to 350.
Line a 9 by 13 pan with wax paper.
Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
Cool l5-20 minutes before inverting. Cool completely .
Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.
t the seeds. Cut the pumpkin into large chunks. Bring a
Preheat oven to 350\u00b0. Grease the bottom of a 9 x 13-inch baking pan. Combine and thoroughly blend the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Pour into baking pan. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter or margarine over the top of the dry cake mix and follow with the pecans (optional). Bake 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out clean.
In bowl, mix with spoon the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spices and salt.
Pour into 13 x 9 pan. Spread dry cake mix evenly over pumpkin mix.
Sprinkle 1 cup chopped pecans over cake mix. Pour melted oleo over top and bake in 350\u00b0 oven for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
ff the top of the pumpkin and scoop out seed.
ombined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup
Beat pumpkin, evaporated milk, sugar, pumpkin pie spice, salt and eggs together until well mixed and pour into a 13 x 9-inch greased pan.
Sprinkle yellow cake mix over pumpkin mixture. Sprinkle pecans over cake mix.
Thinly slice margarine over pecans.
Bake at 350\u00b0 for 50 minutes.
Enjoy!!!
Preheat oven to 350 degrees. Spray bottom of 9 X 13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle with melted butter over pecans. Bake 50-55 minutes, or until golden brown. Cool and serve chilled. Top with cool whip when serving.
Preheat oven to 350\u00b0. Grease bottom of 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and cinnamon in large bowl. Pour into 9 x 13 pan. Sprinkle dry cake mix evenly over pumpkin. Top with pecans. Drizzle butter over pecans. Bake at 350\u00b0 for 50 to 55 minutes or until golden brown. Cool. Serve with whipped topping.
Pour milk into mixing bowl.
Add pie filling mix.
Beat with wire whisk until well blended, one minute.
Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups of Cool Whip. Spoon into pie crust.
Chill 4 hours.
Just before serving, garnish with remaining Cool Whip and chocolate curls.
Mix first 6 ingredients and pour into a greased 13X9-inch pan. Evenly sprinkle cake mix over pumpkin mixture.
Sprinkle pecans over cake mix.
Thinly slice margarine over pecans, covering entire top of cake.
Bake at 350 for 50 minutes.
Pour milk into mixing bowl.
Add pudding mix.
Beat with wire whisk until well blended (about 1 minute).
Let stand about 5 minutes.
Blend in pumpkin, spice, chocolate chips and 2 cups Cool Whip.
Spoon into pie crust.
Chill 4 hours.
Before serving, garnish with remaining Cool Whip and chocolate chips.
This is best served cold.
Line 9 x 13-inch pan with wax paper.
Mix pumpkin, milk, sugar, eggs and cinnamon and pour into pan.
Pour box dry cake mix over pumpkin mixture.
Pat nuts onto cake mix.
Spoon melted and cooled margarine over nuts evenly.
Bake 50 to 60 minutes at 350\u00b0. When cooled, invert cake on platter and peel off wax paper.
Mix frosting.
In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
Pour into a greased 9x13 baking dish.
Sift cake mix over top of pumpkin mix.
Drizzle melted butter over top.
Bake for 1 hour or until top is golden brown.
Preheat oven to 350 degrees.
Mix pumpkin spice, pumpkin, evaporated milk, sugar, eggs and salt in a large bowl. Pour into a 9\"X13\" baking dish.
Mix pecans and yellow cake mix (dry, do not make cake mix) and pour over pumpkin mixture.
Melt butter or margarine and drizzle over top. Bake for 60 minutes. Cool completely.
If desired, top with whipped topping and serve.