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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this in a recipe tree chain letter. I am supposed to get 36 recipes but so far this only the second one, but is is truly scrumptous! Ingredients:
1-29 oz. can pumpkin |
4 lg. eggs |
1-13 oz. can evaporated milk |
1 1/2 c. sugar |
2 tsp. cinnamon |
1 tsp. ginger |
1/2 tsp. nutmeg |
1 pkg. yellow cake mix |
1 c. melted butter |
1 c. walnuts or pecans |
cool whip |
Directions:
1. Preheat oven to 350 °
2. Beat all ingredients except the cake mix, butter and nuts and pour into an ungreased 9 x 13 baking pan.
3. Sprinkle the dry cake mix over the pumpkin mixture.
4. Pour the melted butter evenly over the cake mix, then sprinkle with the nuts.
5. Bake for 1 hour, NO LONGER
6. Cool to room temperature then refrigerate.
7. Cut into squares to serve and top with cool whip.
8. Store leftover in fridge.
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