|Description:||Also great as breakfast.||Posted:||2002-12-19|
|Key words:||pudding, pumpkin||Category:||Desserts|
2 c sugar
1 can evaporated milk
1 large can of pumpkin
2 tsp cinnamon
1 tsp each of nutmeg & ginger
1 c butter, softened or melted
1 pkg yellow cake mix, with pudding
|Preparation:||Mix the first 6 ingredients thoroughly with egg beater and pour into ungreased 9x13 pan.
In a bowl, cut in or mix butter and yellow cake mix (I use the pudding kind). I cut the butter into the cake mix, have it crumbly, then sprinkle on top of pumpkin mixture. Slightly swirl into pumpkin mixture with a knife or spoon to integrate the cake into the pumpkin (the cake sort of acts like a topping).
Bake at 350F for 45 minutes or until knife comes out clean. It could take a lot longer to set.
|Notes:||Good served warm or cold, but more flavorful if made ahead and served next day.
Top with whipped cream.