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Pumpkin Pudding Cake II
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Submitted by:
Jimmy |
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This is a great Thanksgiving dessert if you want to differ from pumpkin pie a bit. |
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INGREDIENTS:
- 1 box(s) , Yellow Cake Mix 1 Cup Reserved
- 1 1/2 stick(s) , Butter Softened
- 4 large , Eggs
- 29 ounces , Pumpkin
- 2 teaspoon(s) , Cinnamon
- 1 teaspoon(s) , Ground Ginger
- 1/2 teaspoon(s) , Ground Cloves
- 1 cup(s) , Sugar
- 1/2 cup(s) , Brown Sugar
- 2/3 cup(s) , Milk
- 1 cup(s) , Pecans Chopped
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| Instructions: |
Preheat oven to 350°F. Butter bottom of a 9x13-inch pan or dish.
Using a pastry blender or fork, mix together the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter. Press evenly into the bottom of the prepared pan.
In a medium bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well and pour in an even layer over the cake mix layer.
In a small bowl, mix together the reserved 1 cup cake mix, 1/2 stick butter and 1/2 cup white sugar. Sprinkle evenly over pumpkin mixture. Sprinkle the chopped pecans over all.
Bake for 1 hour and test for doneness with a toothpick. If toothpick does not come out clean, return to the oven for 10 to 15 minutes. |
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