Pumpkin Pie Cake


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I have been pretty unproductive on the craft side of things this past week or so. Blame it on inspiration overload which tends to paralyze me, and needy kids, who of coarse come first. I have a lot of projects either half done or still in the planning stages in my mind. Maybe one of these days I will actually get them done. Until then, here is a one of my favorite fall dessert recipes. It is so easy to make. I made it today and it literally took me about 10 minutes, but it tastes oh-so-yummy! That is my kind of dessert!

Pumpkin Pie Cake
Ingredients:
3 eggs
15oz can pumpkin
12oz can evaporated milk
1TB vanilla extract
1 cup sugar
1 1/2 tsp. cinnamon
1 tsp. ginger
1 box yellow cake mix
1 1/4 cup butter or margarine
Directions:
Combine the first seven ingredients. Pour into a ungreased 13x9 pan. Sprinkle cake mix over the top. Melt butter or margarine and drizzle over cake mix. Bake at 350 degrees for 40-45 minutes. Serves 20-24.

This is one of the most moist and sweet recipes I have ever had. I really recommend using a non-greased pan because otherwise it gets too moist and falls apart. It still tastes yummy but it isn’t so pretty. It tastes great with cool whip or whipped cream, but my preference it to eat them as is. I am taking them to our small group from church tonight. It is too dangerous to have these around the house!

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