| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Bakery |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
cn |
Pumpkin; 16 oz |
| 12 |
oz |
Evaporated milk |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 4 |
ts |
Pumpkin pie spice |
| 1/2 |
ts |
Salt |
| 1 |
c |
Pecans; chopped |
| 1 |
c |
Butter or margarine; melted |
|
|
Whipped topping |
INSTRUCTIONS
The recipe is absolutely divine. I made it with spice cake mix and adjusted
the seasonings but yellow cake mix is also good.
1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine
pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large
bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top
with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until
golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
Makes 16 to 20 servings.
Posted to Bakery-Shoppe Digest V1 #206 by novmom@juno.com (Angela
Gilliland) on Aug 29, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”