Pumpkin Cake (to die for!)

recipe courtesy Brooke Petersen

1 15 oz can pumpkin
1 can evaporated milk
3 eggs
1 c sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c butter, melted

Mix together pumpkin, milk, eggs, sugar and pumpkin pie spice and pour into a greased 9 x 13 pan. Sprinkle with cake mix. Drizzle with butter. Bake at 350 for 1 hour. Serve warm with vanilla ice cream or whipped topping.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s