| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Desserts, Pies | 18 | Servings | |
INGREDIENTS
| 1 | Box yellow cake mix reserve | |
| 3/4 cup | ||
| 1 | Stick butter | |
| 1 | Egg lightly beaten | |
| 1 | Can pumpkin | |
| 3 | Eggs lightly beaten | |
| 1/2 | c | Brown sugar |
| 1/4 | c | White sugar |
| 2/3 | c | Evaporated milk |
| 1 1/2 | t | Cinnamon |
| 1/2 | t | Ginger |
| 1/2 | t | Ground cloves |
| 3/4 | c | Cake mix |
| 1/2 | c | White sugar |
| 1/4 | c | Butter softened |
| 1 | c | Chopped nuts optional |
INSTRUCTIONS
Blend butter adn 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 " 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 inot walnut sized balls and place over the pumpkin mixture. Sprinkle with nuts if desired. Bake 350 for 55 minutes. Can be frozen Mrs. Jame Rankin Duncan Jr. Three Rivers Cookbook 2 ( I had to add flour to the mix to make the balls. I may have gotten too much butter into it.) format by Emilie rwsm05a Posted to MM-Recipes Digest V3 #324 Date: Sun, 24 Nov 1996 09:59:42 -0500 From: Emilie Boyd <eboyd@shentel.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 146
Total Fat: 16.8g
Cholesterol: 65mg
Sodium: 220.1mg
Potassium: 134.3mg
Carbohydrates: 31.6g
Fiber: 1.3g
Sugar: 19.9g
Protein: 5g