This recipe can be prepared the night before baking…
21/2 cups canned pumpkin
6 eggs
1 box yellow cake mix
1 1/2 cups sugar
1 cube butter, softened
2 cups milk
1 cup chopped walnuts or pecans
2 teaspoons cinnamon
whipped cream or Cool Whip
Mix all above ingredients together and pour into 9″x13″ cake pan.
In a separate bowl “crumble” yellow cake mix (dry) with 1 cube softened butter. Sprinkle over the pumpkin mixture. Sprinkle chopped walnuts or pecans on the top. Bake at 350 for 1 hour or until inserted knife comes out clean. Serve with a dollop whipped cream on t
Posted in Desserts
