Pumpkin Cake

prep time:: 30 min
total time:: 2 hr

Makes 1 cake

Chris Rogers

ingredients

1 box spice cake mix (1/2 c. reserved)
1 c. butter, softened
1 egg

1/2 c. spice cake mix (reserved from A)
1/3 c. flour
1/2 c. nuts, chopped (pecans are preferred)
1/4 c. butter, softened
1/2 c. sugar
Spices to taste (cinnamon, cloves, ginger, etc.)

14 oz. can Libby’s pumpkin (small can)
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2 large eggs
1 can Carnation evaporated milk
1/8 - 1/4 c. molasses

directions

Preheat oven to 350°. Mix “A” ingredients together with electric mixer, and spread into greased glass 9x13 pan. For “B”, mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour in molasses to taste (not more than 1/4 cup). Pour pumpkin mixture (“B”) slowly onto cake batter in pan. In a separate medium-sized bowl, use hands to mix ingredients in “C” into a thick, lumpy batter, and sprinkle onto pumpkin filling. Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely, and serve with whipped cream or ice cream.

notes

Yellow cake mix may be substituted for spice cake mix if you prefer a sweeter dessert. Mixture B may be doubled if you prefer more custard (make sure you use a tall-sided pan!).

Source: Chris Rogers