Wednesday, November 17, 2010

Countdown to Thanksgiving: Ooey Gooey Pumpkin Cake

I blame our lovely next door neighbor for my addiction to this stuff. It's like sugar-laced, holiday-themed crack. She brought some over last Thanksgiving, and I proud of myself that I haven't prepared it every week since then. I think it's time though. Excuse me please...

Ooey Gooey Pumpkin Cake
Makes 10-12 servings. (Unless I'm eating it.)

1 can pumpkin
1 (12 ounce) can evaporated milk
4 eggs
1 3/4 cups sugar
1/2 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1 box yellow cake mix
2 sticks butter, melted
1 cup chopped pecan pieces

Using an electric mixer, beat the pumpkin and evaporated milk together. Beat the eggs slightly and add to pumpkin-milk mixture. Add sugar, salt and spices and mix well.

Pour into a 9 x 13 greased pan.

Sprinkle the cake mix over the filling and pour the melted butter over the cake mix. Sprinkle with pecan pieces.

Bake at 325° for 1 1/2 hours.

Serve topped with Cool Whip or whipped cream.

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