Pumpkin Cake Three Rivers
- 1 box cake mix, yellow reserve 3/4 cup
- 1 stick butter
- 1 each eggs lightly beaten
- 1 large can pumpkin
- 3 large eggs lightly beaten
- 1/2 cup brown sugar
- 1/4 cup sugar white
- 23 cup evaporated milk
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves ground
- 3/4 cup cake mix
- 1/2 cup sugar white
- 1/4 cup butter softened
- 1 cup nuts chopped, optional
- Blend butter and egg into cake mix and press into greased and floured 9x12x2 in pan.
- Use the back of a spoon to pat this mixture evenly over the bottom and 1 inch up the sides of the pan.
- Gently mix pumpkin, eggs, sugars, milk and seasonings.
- Pour over unbaked mixture.
- Blend reserved cake mix with sugar and butter.
- Roll into walnut sized balls and place over the pumpkin mixture.
- Sprinkle with nuts if desired.
- Bake 350F (180C) F for 55 minutes.
- Can be frozen.
cake mix, butter, eggs, pumpkin, eggs, brown sugar, sugar white, milk, cinnamon, ginger, cloves ground, cake mix, sugar white, butter, nuts
Taken from recipeland.com/recipe/v/pumpkin-cake-three-rivers-37875 (may not work)