Pumpkin Chiffon Cake

17 ingredients
11 steps

Ingredients

  • Bottom layer
  • 3 cups pumpkin (1 large can)
  • 1 (12 ounce) can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon clove
  • 1 teaspoon ginger
  • Top layer
  • 1 (18 ounce) box yellow cake mix (dry)
  • 1 cup vegetable oil
  • 1 cup milk
  • 1 (3 1/2 ounce) box vanilla instant pudding mix
  • 3 eggs
  • For after cake is out of oven
  • 1/2 cup melted butter or 1/2 cup margarine

Directions

  1. 1
    Bottom layer: Combine all ingredients in a bowl; mix well.
  2. 2
    Pour into 9x13 greased and floured pan and set aside.
  3. 3
    Top layer: Combine all ingredients in a bowl; mix well.
  4. 4
    Carefully pour over bottom layer, spreading evenly all around.
  5. 5
    Bake in 350F oven for 1 hour.
  6. 6
    Turn heat down to 300°F, bake for 1/2 hour longer.
  7. 7
    As soon as cake is out, loosen sides with knife.
  8. 8
    Pour melted butter or margarine over entire cake.
  9. 9
    Cool for about 40 minutes on wire rack.
  10. 10
    Cut with knife, turn over onto foil lined cookie sheet.
  11. 11
    Serve.

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