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
- 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
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)