Harriet's Pumpkin Dessert
Servings Adjust
Ingredients
- eggs: 4 (extra large)
- canned pumpkin: 29 oz
- granulated sugar: 1 1/2 cups
- salt: 1 tsp
- ground cinnamon: 2 tsp
- ground ginger: 1 tsp
- ground cloves: 1/2 tsp
- ground nutmeg: 1/4 tsp
- evaporated milk: 1 2/3 cups (13 oz can)
- yellow cake mix: 18.25 oz (white or spice is ok)
- walnuts (chopped): 1 cup (or pecans)
- salted butter: 1 stick
Harriet's Pumpkin Dessert
Don't wait for Thanksgiving for this cake
- Prep Time 20 min
- Cook Time 60 min
- Servings 15 servings
Blend eggs and pumpkin. Add spices, salt, sugar and mix well. Blend in milk.
Pour into ungreased 9X13 inch pan. Sprinkle dry cake mix evenly over pumpkin filling. Spoon melted butter (or margarine) evenly over dry cake mix and chopped nuts.
Bake at 350 degrees for 1 hour (325 degrees for glass pan) or until knife inserted in center comes out clean.
Cool and top with whipped cream.
This very rich cake makes 15-18 servings.
Pour into ungreased 9X13 inch pan. Sprinkle dry cake mix evenly over pumpkin filling. Spoon melted butter (or margarine) evenly over dry cake mix and chopped nuts.
Bake at 350 degrees for 1 hour (325 degrees for glass pan) or until knife inserted in center comes out clean.
Cool and top with whipped cream.
This very rich cake makes 15-18 servings.
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