Some people tend to steer away from all pumpkin desserts when the fall is long gone and we’re headed towards spring again.
To me, it has always been the opposite. I love using pumpkin in cooking and baking for as long as possible – and as I can easily find canned pumpkin at the store any time of year, I will happily keep using it year round! This recipe is impossible to mess up, so if you’re looking for a mouth watering dessert for your next dinner party, go with this one! Don’t forget to serve this with ice cream!
Ingredients
3 Eggland’s eggs
29 oz. can of pumpkin
12 oz. evaporated milk
¼ cup Domino brown sugar
1 cup Domino white sugar
2 tsp McCormick cinnamon
1 tsp McCormick vanilla
½ tsp ginger
½ tsp salt
White Cake Mix
4 tbsp Domino brown sugar
¾ cup melted butter or Country Crock Spread
ice cream and caramel sauce for serving
Instructions:
Preheat the oven to 350 F. Grease a 9×13-inch pan or spray it with cooking spray.
Beat the eggs lightly, then add the pumpkin, evaporated milk, white and brown sugar, cinnamon, ginger, salt and vanilla.
Pour the mixture into the baking pan. Top with the white cake mix and sprinkle with brown sugar.
Drizzle melted butter or Country Crock spread evenly over the top.
Bake for approximately 50-60 minutes or until golden brown.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Instead of ice cream you could serve this with whipped cream.
great recipes
Why would you choose to drizzle it with a spread instead of butter?
Better for the heart… and also less expensive… from my life with a mother who also was a nurse…