Pumpkin Cake Three Rivers
Description
This International dessert features Yellow cake mix reserve, Cup, Butter, Lightly beaten. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Pumpkin MIxture 1 lg Can pumpkin 3 Eggs lightly beaten 1/2 c Brown sugar 1/4 c White sugar 2/3 c Evaporated milk 1 1/2 ts Cinnamon 1/2 ts Ginger 1/2 ts Ground cloves Topping 3/4 c Cake
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mix 1/2 c White sugar 1/4 c Butter softened 1 c Chopped nuts optional
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Blend butter adn egg into cake
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mix and press into greased and floured 9x12x2 in pan.
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Use the back of a spoon to pat this mixture evenly over the bottom and 1 " up the sides of the pan.
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Gently mix pumpkin, eggs, sugars, milk and seasonings.
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Pour over unbaked mixture Blend reserved cake mix with sugar and butter.
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Roll inot walnut sized balls and place over the pumpkin mixture.
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Sprinkle with nuts if desired.
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Bake 350 for 55 minutes.
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Can be frozen Mrs.
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Jame Rankin Duncan Jr.
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Three Rivers Cookbook 2 ( I had to add flour to the mix to make the balls.
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I may have gotten too much butter into it.) format by Emilie rwsm05a
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 458.2kcal
- % Daily Value *
- Total Fat 21.0g33%
- Saturated Fat 12.8g64%
- Cholesterol 53.8mg18%
- Sodium 160.8mg7%
- Total Carbohydrate 60.8g21%
- Dietary Fiber 1.3g6%
- Sugars 0.1g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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