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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Kind of a cross between pumpkin pie and cake. Walnuts can be substituted for pecans. Ingredients:
1 (29 ounce) can pumpkin puree |
2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
salt |
1 3/4 cups white sugar |
3 eggs |
1 (12 fluid ounce) can evaporated milk |
1 (18 1/4 ounce) package yellow cake mix with pudding |
1 cup chopped pecans |
1 cup butter, melted |
Directions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.
3. Pour mixture into a 9x13 inch baking dish.
4. Sprinkle dry cake mix and nuts over the batter.
5. Pour melted butter over the cake.
6. Bake in oven for 60 minutes and let cool.
7. The cake will be liquidy at first, but will solidify as it cools.
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