1 ½ cup granulated sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
4 cups pumpkin puree (~32 oz can)
2 cans evaporated milk
1 yellow cake mix
1 cube of butter or margarine softened
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into 9x13 baking glass.
Cut butter into cake mix (like when making pie dough. Use a fork or pastry blender.)
Top batter with cake and butter mixture.
Bake in preheated 425⁰F oven for 15 minutes. Reduce temperature to 350⁰ F; bake for 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Goes great with vanilla ice cream.
5 comments:
This picture looks like it has nuts on top of the topping - looks so yummy! Know it is!
I love this dessert! I've never had it with ice cream, but it looks good!
Hmm. I think I'll make this for Sunday dinner. Yum. Thanks for the idea. :)
Andrea, we always have it with ice cream. I think you just forgot.
Tamara, did you take that picture? It looks so professional.
Looks really good. I found recipe for Slow Cooker Pumpkin Apple Dessert I really liked. Go to bettycrocker.com and search for a dessert recipe with pumpkin and apple pie filling. The only thing I would do differently is add another can of apple pie filling - or make my own if I had the time.
I used a spice cake mix for topping today. We all voted that we prefer the yellow cake mix but there was nothing wrong with spice cake.
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