Pumpkin Pudding Cake

Name: Pumpkin Pudding Cake
Ingredients: INGREDIENTS:; 2 sticks salted butter; 1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans); 3 brown eggs; 1 large can evaporated milk; 1 cup white sugar; 1 tsp. vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 box yellow cake mix; Fresh mint leaves; Whipped topping

12 ingredients

9 steps

Ingredients

INGREDIENTS:
2 sticks salted butter
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

Directions

1

DIRECTIONS:
2

Melt butter; set aside
3

In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
4

Pour into baking dish
5

Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
6

Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
7

Bake for 1 hour @ 350 degrees
8

Let cool; best served cold
9

Top with a dollop of whipped topping, dash of cinnamon