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PILGRIM PUMPKIN PIE CAKE (Thanksgiving Time) 4 eggs, slightly beaten 3 c. canned pumpkin (29 oz. can) 1 1/2 c. sugar 1 tsp. cinnamon 1 yellow cake mix 1 tsp. ginger 1/2 tsp. cloves, ground 2 c. evaporated milk (use 2 cans Borden's Dessert Maker) 6 c. chopped nuts Mix ingredients in order given: eggs, pumpkin, sugar, cinnamon, ginger, cloves and milk. Pour pumpkin mix onto ungreased 9 x 13-inch pan, then sprinkle 1 box of yellow cake mix over pumpkin mixture. Drizzle 1 cup melted margarine or butter over cake mix; sprinkle with the chopped nuts. Bake in 350 degrees oven (325 degrees for glass pan) for 1 to 1 1/2 hours or until knife inserted comes out clean. Cover with towel; let cool. Can be refrigerated, but not necessary! Cut and serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |