October 2008

Pumpkin Pie Cake

• 1 ½ cup sugar
• 4 eggs
• 1 (29 oz.) can pumpkin
• 1 (13 oz.) can evaporated milk
• 1 T. cinnamon
• ½ tsp. ginger
• ½ tsp. nutmeg
• 1 pkg. yellow cake mix
• 1 cup butter, melted
• 1 cup chopped nuts

Beat sugar, eggs, pumpkin, evaporated milk, cinnamon, ginger and nutmeg. Pour into 9 x 13-inch ungreased cake pan. Sprinkle dry cake mix over mixture. Pour melted butter over cake mix. Sprinkle nuts over butter. Bake for one hour at 350°. Cool. Top with whipped topping if desired.

Serves 12 to 16