Wednesday, November 21, 2012
I make this dessert and freeze it every year about this time for our upcoming quilt club meetings. It's a sugar-free recipe but you can make it with sugar if you like. Just substitute sugar for Splenda in the same amount.
1 Yellow Cake Mix
1 c. White Sugar
1 t. Ground Cinnamon
1/2 t. Ground Ginger
1/4 t. Ground Cloves
1 - 15 oz.can of Pumpkin Puree
1 - 12 oz. can Evaporated Milk
1 c. Chopped Walnuts
I doubled the recipe.
Beat the eggs.....
Add the pumpkin......
Mix well together......
Mix the sugar and spices together.....
and add to the pumpkin mixture with the canned milk....
Ladle the mixture into a 9 x 13 inch baking dish or pan. I'm using two of my oldest, raunchiest tin pans, here....they are quite dark from years of service and brown everything so nicely....but they ARE ugly!
Sprinkle the cake mix evenly over the top of the pumpkin mixture......
Then, drizzle the butter over like this.....
Sprinkle with the nuts and bake for 1 hour in a 350 degree F. oven.
Since I made two of them, I baked them 1 hour and 20 minutes.
Let them cool before serving. Cut into squares and serve with whipped cream. This is fun and easy to make, so I hope you will try it. Everyone I serve it too just loves it!