pumpkin cake
This is another recipe from Stephanie’s house. I like this one because it is not only easy to make, but often you will have these ingredients in your cupboard. It is a nice pumpkin custard with a crunchy cake topping.
PUMPKIN DESSERT
Keywords: gluten-free
Ingredients
- 4 eggs (beat well)
- 1 can of pumpkin (28 oz. – large)
- 2/3 can of milk (use the can from the pumpkin)
- 1½ c sugar (about 2/3 cup of honey + ½ tsp soda, decrease milk by 2 tbsp)
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger & nutmeg, each
- ½ tsp cloves
- 1 (18.25 oz) package yellow cake mix OR gluten free cake mix
- ¾ cup butter
- 1 cup chopped pecans
Instructions
Preheat oven to 350 degrees
Mix first 8 ingredients, put in large, greased 9 x 13 baking pan.
Cut the butter into the yellow cake mix and sprinkle over top. If using pecans, sprinkle on top.
Bake for about an hour or until done, about 1 hour (may take up to 1.5 hours).
Serve with whipped cream or Cool Whip.
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