Ingredients
1 can pumpkin 15 oz
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
2 beaten eggs
2/3 cup evaporated milk (5 oz can)
1 package yellow cake mix (one layer size)
1/2 cup chopped nuts
1/3 cup melted butter
Cool Whip (optional)
Directions
Grease an 8x8 pan. In a large bowl, combine pumpkin, sugar, cinnamon, salt, nutmeg; add eggs. Beat lightly with a wooden spoon just until the mixture is combined. Gradually stir in the evaporated milk and mix well. Pour into prepared pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with nuts, drizzle with melted butter. Bake at 350 degrees about 40 minutes or until edges are firm and top is golden brown. Cool on wire rack. Cover and chill for at least two hours before serving. If desired, top with cool whip. Store in refrigerator.
1 can pumpkin 15 oz
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
2 beaten eggs
2/3 cup evaporated milk (5 oz can)
1 package yellow cake mix (one layer size)
1/2 cup chopped nuts
1/3 cup melted butter
Cool Whip (optional)
Directions
Grease an 8x8 pan. In a large bowl, combine pumpkin, sugar, cinnamon, salt, nutmeg; add eggs. Beat lightly with a wooden spoon just until the mixture is combined. Gradually stir in the evaporated milk and mix well. Pour into prepared pan.
Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with nuts, drizzle with melted butter. Bake at 350 degrees about 40 minutes or until edges are firm and top is golden brown. Cool on wire rack. Cover and chill for at least two hours before serving. If desired, top with cool whip. Store in refrigerator.
