Monday, November 9, 2009

Kathy's Pumpkin Pie Cake

1 1/3 C. sugar
1 tsp. salt
3 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
4 eggs
1 - 29 oz. canned (plain) pumpkin
1 - 12 oz. can evaporated milk

Pour mixture into buttered 9 x 13 dish

1 box yellow cake mix (dry)
sprinkle over pumpkin mixture

Melt 1 1/2 cubes melted butter and pour over dry cake mix

Chopped nuts on top if desired.  Walnut or pecans work well.

Cook 50 minutes exactly.  Will be jiggly in the center but will set up.  Top with ice cream or whipped cream and enjoy!  Best when it is made 1 to 2 days ahead.

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