GOOEY PUMPKIN CAKE
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
1 cup sugar
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground clove
1 (18.25 oz) package yellow cake mix
1 1/2 cup chopped pecans
3/4 cup melted butter
Combine the pumpkin, evaporated milk, eggs, sugar and spices in a medium-sized mixing bowl. Stir until smooth.
Once blended, pour the batter into a greased 9" x 13" cake pan.
Scatter the dry cake mix evenly over the batter. Do not stir; just leave the cake mix sitting on top of the batter.
Top with the chopped pecans and drizzle with the melted butter.
Bake in a pre-heated 350 degree F oven for 50 to 60 minutes. The top will be golden brown and crisp when done.
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