1 15-16oz can pumpkin filling (1½ -1 3/4c)
¾ c sugar
1-12oz can evaporated milk (or 1 c dry powdered milk and 1 ¼ c water)
2 eggs
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
¼ tsp salt
¼ tsp vanilla
½ c butter, softened
1 box yellow/white cake mix
Mix first 10 ingredients together and pour into 9x13" pan. (Batter will be very runny.) In a separate bowl, mix together butter and cake mix. Sprinkle over top of pumpkin mixture. Bake at 350° for 50 min. Cover with foil and bake 10 more minutes. Serve warm with ice cream.
(The pumpkin batter has been halved from the original recipe.)
¾ c sugar
1-12oz can evaporated milk (or 1 c dry powdered milk and 1 ¼ c water)
2 eggs
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
¼ tsp salt
¼ tsp vanilla
½ c butter, softened
1 box yellow/white cake mix
Mix first 10 ingredients together and pour into 9x13" pan. (Batter will be very runny.) In a separate bowl, mix together butter and cake mix. Sprinkle over top of pumpkin mixture. Bake at 350° for 50 min. Cover with foil and bake 10 more minutes. Serve warm with ice cream.
(The pumpkin batter has been halved from the original recipe.)
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