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Ingredients
| evaporated milk: 1 2/3 cups (13 oz can) |
| 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 |
| 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
User rating:
Don't wait for Thanksgiving for this cake
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Prep Time
20 min -
Cook Time
60 min -
Servings
15 serving(s)
Tags
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.