 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
I don't think I could ever get enough of pumpkin. Why do we have to wait until Thanksgiving or Christmas to enjoy it? ;-) I make this about 6 times a year and even the non pumpkin eaters eat it. Ingredients:
1 (29 ounce) can pumpkin puree |
3 eggs |
1/2 cup packed brown sugar |
1/2 cup white sugar |
1 (12 fluid ounce) can evaporated milk |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1 (18.25 ounce) package spice cake mix |
1/2 cup coarsely chopped pecans |
1/2 cup melted butter |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk.
3. Stir in cinnamon, ginger, cloves and salt.
4. Pour into pan.
5. Sprinkle dry cake mix evenly over the pumpkin filling.
6. Sprinkle pecans over the cake mix.
7. Drizzle melted butter over all.
8. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned.
9. Allow to cool.
10. Serve by itself or with whip cream or ice cream
|
|