This is a sweet and decadent fall dessert! This was another recipe inside that wonderful family recipe box I got for my wedding shower that I mention here. I modified the recipe just tiny bit by decreasing the amount of sugar from 1 1/2 cups to just 1 cup. It's so sweet that it really doesn't need the extra half cup, plus it allows you to taste some of the other spices more!
*In the photos you will see an 8x8 baking dish instead of the 9x13. I saved the other half of the pumpkin batter and cake mix to make this again in a couple days for different people.
It is much better when it is hot and crispy. When you make the full 9x13 size, make sure you have enough people to eat most if not all of this when it's fresh from the oven. The next day it's pretty soft and there's not much crunch or texture. . . but since it's absolutely delicious the first day, it needs to be tried!
1 16 oz can pumpkin
1 12 oz can evaporated milk
1 cup sugar
1 1/4 t cinnamon
1/2 t salt, ginger, & nutmeg
1 box yellow cake mix
1/2 c - 1 c melted butter
|Can of pumpkin shown here was 32 oz . . . I used half of it.|
Blend together pumpkin, milk, eggs, and spices. Pour into greased 9x13 pan.
Sprinkle dry cake mix over top. Drizzle melted butter over all.
Bake at 350 for 1 hour until brown and bubbly!
Check out this an lots of other great ideas @ Tatertots & Jello!