PUMPKIN PUDDING CAKE

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PUMPKIN PUDDING CAKE image

Categories     Cake     Fruit     Vegetable     Dessert     Bake     Thanksgiving

Yield 12

Number Of Ingredients 12

INGREDIENTS:
2 sticks salted butter
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

Steps:

  • DIRECTIONS: • Melt butter; set aside • In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg • Pour into baking dish • Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix. • Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix. • Bake for 1 hour @ 350 degrees • Let cool; best served cold • Top with a dollop of whipped topping, dash of cinnamon

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