Thursday, October 1, 2009

Pumpkin Pie Cake

This is my absolute favorite pumpkin recipe! I have made it many many times and even people who do not like pumpkin have enjoyed this recipe. I've even been able to cut back on the sugar. This happened as a mistake when one time I left out ALL of the sugar by accident! That was a huge mistake, but surprisingly it still tasted good. Now, I must admit, I liked it better of course with the sugar, but I could not notice a difference by just reducing the sugar a bit. Anyhow, I originally got this recipe from a friend of mine named Tannis. She is always full of great recipes! I hope you all get to enjoy this one during the fall season!

1 large can pure pumpkin (3 1/2-4 cups) or 2 - 15oz cans
1 1/2 C sugar (partly brown), if using full amt. sugar I'd use 1c white & 1/2c brown or reduced 3/4c white &1/4c brown
3 eggs
1 13-14oz can sweetened condensed milk
1/2 t ginger
1/2 t nutmeg
1/4 t ground clove
1 t cinnamon
1/2 t salt
3/4C butter
3/4C fine chopped walnuts
1 box dry yellow cake mix

- Beat ingredients (except: butter, nuts & cake mix)
- Pour evenly into GREASED 13x9 inch glass pan
- Sprinkle dry cake mix evenly over pumpkin mixture
- Melt butter & drizzle evenly over dry cake mix - sprinkle chopped nuts over
- Bake 350 degrees for 50 min or until set
- Enjoy!!! (great served warm or cold)

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