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Sunday, March 6, 2016

Cake I

Ingredients

  • Servings: 1
  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter
  • 1 cup chopped walnuts

Recipe

  • preheat oven to 350 degrees f (175 degrees c). line a 9 x 13 inch pan with parchment paper.
  • in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. mix until smooth and pour into a 9x13 inch pan.
  • sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. melt butter or margarine and drizzle over cake.
  • bake at 350 degrees f (175 degrees c) for approximately 45 to 60 minutes. (be sure to check the cake after 45 minutes because oven temperatures vary.)
  • after cake cools, turn it upside down so the top of the cake will be the crust. remove the parchment paper. top with dessert topping (optional) before serving.

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