| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | pk | Yellow cake mix |
| 2/3 | c | Milk |
| 1/2 | c | Butter |
| 1/2 | ts | Each allspice, cloves, ginger, salt |
| 3 | Eggs | |
| 1 | Large can pumpkin (29 oz.) | |
| 1 | ts | Cinnamon (divided) |
| 1/2 | c | Brown sugar |
| 1/4 | ts | Nutmeg |
| 1/4 | c | Margarine |
| 1 | c | Chopped nuts |
INSTRUCTIONS
Empty cake mix into bowl; cut in the 1/2 c. butter until mixture forms moist crumbs; reserve 1c. for topping. Add to the remaining mixture, 1 of the eggs; stir until blended; spoon into the bottom of a greased 9 x 13 pan and press lightly to form an even layer. Bake 350 for 10 min. or until puffy; set aside. Meanwhile, beat remaining 2 eggs until foamy. Gradually beat in the pumpkin and milk. Stir in spices and 1/2 c. brown sugar; pour on top of baked cake layer. Combine the reserved 1c. crumbs with remaining 1/2 tsp. cinnamon (put only 1/2 tsp. cinnamon into pumpkin mixture); add 1/4 c. butter and stir to blend. Stir in nuts. Drop by spoonfuls to form an even layer of crumbs on top of pumpkin batter. Bake 350 until until custard is slightly set in the center, about 30 min.; let cool completely. Shortly before serving cut into 3" squares and top each with spiced whipped cream and, if desired, a nut half. Makes 12 to 15 servings. From: Bette Leland CGVH43B Reformatted by: CLM, HCPM52C ---- Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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