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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 18 |
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From Best of the Best From Michigan cookbook I received in the bi-annual cookbook swap. Ingredients:
4 eggs |
1 1/2 cups sugar |
2 teaspoons ground cinnamon |
1 1/2 teaspoons nutmeg |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 (29 ounce) can pumpkin |
1 (12 ounce) can evaporated milk |
3/4 cup chilled butter |
1 (18 1/4 ounce) package yellow cake mix |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350°. In a large bowl, mix first 8 ingredients. Pour into a greased 9x13-inch baking pan.
2. Using a pastry blender, cut butter into cake mix until crumbly. Sprinkle cake mixture over pumpkin mixture. Sprinkle with pecans.
3. Bake 1 hour. Serve warm.
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