Pumpkin Pudding Cake Recipe

Ingredients

INGREDIENTS:

2 sticks salted butter

1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)

3 brown eggs

1 large can evaporated milk

1 cup white sugar

1 tsp. vanilla extract

1 tsp cinnamon

½ tsp nutmeg

1 box yellow cake mix

Fresh mint leaves

Whipped topping

Preparation

DIRECTIONS: • Melt butter; set aside • In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg • Pour into baking dish • Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix. • Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix. • Bake for 1 hour @ 350 degrees • Let cool; best served cold • Top with a dollop of whipped topping, dash of cinnamon

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