3 lg. eggs
1 lg. can (29 to 32-oz.) pumpkin
1 can (12 to 13-oz.) evaporated milk
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1 1/4 c. sugar
Topping:
1 (1 lb. 2 oz.) yellow cake mix
3/4 c. melted butter or margarine
1 c. chopped nuts
Whipped cream or Cool Whip
Preheat oven to 350. Make filling as follows: in medium bowl, lightly beat eggs. Add remaining filling ingredients. Stir until well combined. Pour into ungreased baking pan 13x9x2 inches. Sprinkle dry cake mix evenly over filling. Drizzle butter evenly over cake mix. Bake for 30 minutes. Remove from oven and sprinkle nuts on top. Return to oven and bake for 30 minutes longer or until topping is golden brown. Let cake cool and serve with whipped topping.
Mrs. Paul (Kitty) Von Gunten
Our Swiss Pantry II
First Mennonite Church
1987
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