Pumpkin Pudding Cake

• 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
• 1/2 tsp nutmeg
• 1 box yellow cake mix
• Fresh mint leaves
• Whipped topping

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

ingredients, butter, pumpkin puree, brown eggs, milk, white sugar, vanilla extract, cinnamon, nutmeg, yellow cake mix, mint, topping

Taken from www.epicurious.com/recipes/member/views/pumpkin-pudding-cake-51445291 (may not work)