Lucy Boston

Wednesday, October 26, 2011

Cookin'! & Giveaway

Go here to leave a comment for the giveaway!

Now, on to the important stuff:  FOOD

Do you want an impressive but quick dessert?
Well, here it is...
You mix up the "stuff" like you're making a pumpkin pie
BUT - no crust to hassle with!!! (not that I ever have a hassle with crust :)!
Dump the mixture into a 9"x13" and
top with a dry cake mix (yellow is my preferred choice) and bake.
Wa-la!, spice-y, yummy, pumpkin-y goodness!
And, so impressive served with a dollop of whipping cream!
Use your "fine" china and they'll think you worked all day on this!

Pumpkin Pie Cake
1 lg. can pumpkin puree - unsweetened, unflavored, (1lb 13oz)
3 eggs
12 oz. evaporated milk
1 1/2 cup sugar
1 tsp. cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 tsp nutmeg
1/2 tsp ginger

Mix this all together, and pour into a greased and floured 9" x 13" pan...

one DRY boxed, yellow cake mix, sprinkled over the top. 
Using a spatula, cut through the surface of the mix and into the filling.
Some dry mix will remain on the surface of the filling.

12 Tbsp (1 1/2 sticks) butter, melted and drizzled over the top.
Optional:  1 cup chopped pecans can be sprinkled over the top at this point.

Bake, 350 degrees, 50 minutes.
Makes 12 generous servings.
Serve warm with dollops of whipping cream.
Store refrigerated.
Easy and impressive!
It also makes your house smell delicious as it's baking - holiday seasons are just around the corner, ready or not!

1 comment:

Thank you so much for taking the time to visit!