Pumpkin Chiffon Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Bottom layer
- 709.77 ml pumpkin (1 large can)
- 340.19 g can evaporated milk
- 3 eggs
- 236.59 ml sugar
- 4.92 ml salt
- 4.92 ml cinnamon
- 4.92 ml clove
- 4.92 ml ginger
-
Top layer
- 510.29 g box yellow cake mix (dry)
- 236.59 ml vegetable oil
- 236.59 ml milk
- 99.22 g box vanilla instant pudding mix
- 3 eggs
-
For after cake is out of oven
- 118.29 ml melted butter or 118.29 ml margarine
directions
- Bottom layer: Combine all ingredients in a bowl; mix well.
- Pour into 9x13 greased and floured pan and set aside.
- Top layer: Combine all ingredients in a bowl; mix well.
- Carefully pour over bottom layer, spreading evenly all around.
- Bake in 350F oven for 1 hour.
- Turn heat down to 300°F, bake for 1/2 hour longer.
- As soon as cake is out, loosen sides with knife.
- Pour melted butter or margarine over entire cake.
- Cool for about 40 minutes on wire rack.
- Cut with knife, turn over onto foil lined cookie sheet.
- Serve.
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