31 October 2010

finemealwoman recommends

Happy Halloween everyone! Did you enjoy carving pumpkins? Don't throw out your jack-o-lantern just yet because it makes a delicious treat! I shared this recipe last year, but it is such a good one, I just had to recommend it again! If you don't like the idea of pureeing your pumpkins, then you can simply use a can of pumpkin. Trust me, this recipe is a keeper and I'm not even a big pumpkin fan!

  • 1 30 oz. can of pumpkin (or just puree your jack-o-lantern)
  • 1 13 oz. can of evaporated milk
  • 1 cup sugar
  • 3 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 box of yellow cake mix
  • ½ cup butter

1. Grease bottom and sides of a 9 x 13 inch pan.
2. Line bottom of pan with waxed paper.
3. Combine pumpkin, milk, sugar, eggs, and cinnamon in a bowl.
4. Mix well
5. Pour into pan
6. Sprinkle dry cake mix over pumpkin mixture
7. Drizzle melted butter over cake mix
8. Bake at 350 degrees for 50 to 75 minutes, until knife come out clean from the middle of cake
9. Cool completely
10. Run butter knife around edges of cake
11. Flip over onto cookie sheet
12. Refrigerate at least 4 hours
13. Cut and serve with whipped cream topping

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