| 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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