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1 package yellow cake mix (18.25 oz), minus 1 c. (reserve for topping) Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Mix ingredients for crust. Press into the bottom of the baking dish. Mix ingredients for filling. Pour over crust. Using a food processor, pastry blender, or fork, mix together topping.
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Preheat oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking dish with cooking spray oil. In a large bowl make the pumpkin pie mix. Combine the pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Pour pumpkin mixture into the prepared 9×13 inch pan. Sprinkle the dry cake mix over the top of the pumpkin mixture.
1/2 a can of pumpkin pie filling mixed with yellow cake mix. And the
Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently.
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Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside. 2. In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan. 3. In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans.
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Pour pumpkin mixture into the baking dish over the pie crust. Add the reserved 1 cup of cake mix to a bowl with 5 tablespoons cold butter, ⅓ cup of brown sugar and ground cinnamon. Use a pastry blender to cut the butter into the cake mix until it resembles course crumbs. Sprinkle over the pumpkin layer.
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1. Preheat the oven to 350 degrees Fahrenheit and grease a baking dish with butter. 2. Make the filling. Combine the pumpkin purée, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice until smooth. 3. Assemble the dessert. Pour the batter into the baking dish and sprinkle the dry cake mix over the filling.
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Whisk eggs, milk, pumpkin puree and pumpkin pie spice together in a mixing bowl. Fold in the box of yellow cake mix with a spatula. Pour the cake batter into the bundt pan. Bake at 350F for 38 to 40 minutes. While the cake bakes prepare a cream cheese frosting by mixing softened cream cheese and 1 tbsp of milk with an electric hand mixer.
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Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside. Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, 1 ½ teaspoons of the cinnamon, cloves, nutmeg, and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the side of the bowl frequently.
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Preheat the oven at 350°F/180°C. Have ready a 9x13-inch baking dish. Beat together all pumpkin layer ingredients in a large bowl with an electric mixer until completely integrated and smooth, about 30 seconds. Scrape the sides of the bowl once or twice to make sure it's all mixed.
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Add 1/2 cup flour, 1/4 cup sugar, and 1 cup chopped pecans. Whisk it all together. Sprinkle this dry mixture over the top of the pumpkin in the pan. Top with an additional 1/2 cup chopped pecans if you want. In a small bowl, melt 1 cup butter in the microwave. Slowly pour the butter over the top of the dry cake mix.
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Instructions. Preheat the oven to 350 degrees F. Lightly great the bottom only of a 9×13 baking dish. In a large bowl, beat together the cake mix, pumpkin puree, eggs, and water on low speed about 30 seconds until combined. Beat on medium speed for 2 minutes.
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Preheat the oven to 350° and spray a 9 X 13-inch pan with nonstick cooking spray. Melt the butter. Mix the the eggs and pumpkin filling in a large bowl until combined. Add the dry cake mix and melted butter to the pumpkin mixture and stir until mixed. The batter will be lumpy.
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Add pumpkin, milk, oil, and eggs. Beat with an electric mixer at medium speed until smooth, about 2 minutes, scraping down sides at least once. Pour batter into a greased 9x13-inch baking pan. Bake at 350℉ for 28-30 minutes, until a wooden pick inserted in the center comes out clean. Cool completely.
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Preheat oven 350. Grease and flour 9x13 pan. Measure out 1 cup of dry cake mix, set aside. Place remaining cake mix, add ONE egg and the stick of butter and mix until combined. Press the mixture into the pan, evenly and up the sides a little bit. Set aside.
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Preheat the oven to 350 degrees. Mix together the cake mix, sugar, oil, water, eggs, pumpkin puree, pumpkin spice, and cinnamon. Stir for 2 minutes until the batter is super smooth. Pour the batter into a greased cake pan and bake until a toothpick comes out mostly clean. For a 9×13 pan, bake for 25-30 minutes.
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How To Make. Preheat oven to 350 degrees F. In a large mixing bowl, beat pumpkin puree, evaporated milk, sugar, and eggs until well mixed. Add pumpkin pie spice and cinnamon. Mix again until well blended. Pour into greased 9 x 13 pan or two 8 x 8 pans. Combine butter and cake mix.
