Pumpkin Pudding I

Name: Pumpkin Pudding I
Ingredients: 1 (15 ounce) can pumpkin puree; 2 eggs, beaten; 1 cup packed brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 2 teaspoons ground cinnamon; 1 (12 fluid ounce) can evaporated milk; 1 (18.25 ounce) package yellow cake mix; 1/3 cup butter

10 ingredients

3 steps

Ingredients

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
1/3 cup butter

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
3

Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.