Extra Thick Pumpkin Cake

By srumbel

This cake is super moist and dense which I love. It sure doesn’t need any frosting or icing but a little bit of freshly whipped cream just makes this perfect
from blessthismess.com

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin puree
• 6 eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon salt
• 3 teaspoons pumpkin pie spice
• 1 package yellow cake mix
• Powdered sugar for dusting
• Freshly whipped cream

Preparation

Step 1

Preheat the oven to 350 degrees and grease a 9 by 13 inch baking dish well.

In a large bowl cream the butter and sugar. Add the pumpkin and beat well to combine. Add the eggs, one at a time, mixing well after each addition. Add the evaporated milk, salt, and pumpkin pie spice and mix well. Add the yellow cake mix and mix well to combine.

Add the batter to the prepared pan and cook until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched, about 45 minutes.

Serve warm or at room temperature with a dusting of powdered sugar and fresh whipped cream.