PILGRIM PUMPKIN PIE CAKE|
4 eggs, slightly beaten
3 c. canned pumpkin (29 oz.
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
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.
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