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Pumpkin Custard Cake

Pumpkin Custard Cake
  • Prep 15 min
  • Total 60 min
  • Servings 16
A very easy cake that is perfectly suited to fall.
Updated July 8, 2015

Ingredients

  • 1 package yellow cake mix
  • 1-1/3 cups water
  • 3 eggs
  • 2 cups canned pumpkin pie mix
  • 2 eggs
  • 1/2 cup boiling water

Steps

  • 1
    Grease bottom only of 13x9-inch pan.
  • 2
    In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package.
  • 3
    Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all.
  • 4
    Bake at 350° F for 40 to 45 minutes.

Nutrition Information

No nutrition information available for this recipe
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