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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This has become my family's favorite desert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. Ingredients:
1 (29 ounce) can pumpkin puree |
2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
salt to taste |
1 3/4 cups white sugar |
3 eggs |
1 (12 fluid ounce) can evaporated milk |
1 (18.25 ounce) package yellow cake mix with pudding |
1 cup chopped pecans |
1 cup butter, melted |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be liquidy at first, but will solidify as it cools.
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