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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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In Fountain Valley, California, Linda Guyot relies on canned pumpkin and a yellow cake mix to fix this effortless alternative to pumpkin pie. It's a tried-and-true dessert that always elicits compliments and requests for the recipe. Ingredients:
1 can (15 ounces) solid-pack pumpkin |
1 can (12 ounces) evaporated milk |
3 eggs |
1 cup sugar |
4 teaspoons pumpkin pie spice |
1 package yellow cake mix (regular size) |
3/4 cup butter, melted |
1-1/2 cups chopped walnuts |
vanilla ice cream or whipped cream |
Directions:
1. In a large bowl, beat first five ingredients until smooth.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
3. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.
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