Although Halloween is over, there is still time to put some recipes in the book for next year. Or just make this for Thanksgiving! While I am all about cooking from complete scratch usually, every now and then it is tempting to use one of those delicious Betty Crocker cake mixes from the baking isle at the grocery store. I always seem to have a few extra in my pantry for those emergency birthday cake situations. This recipe comes from my boyfriend's grandmother Virginia (or Ammy as we call her). She always has a fantastic idea or creation for us to chow down on. I've made this a few times (even once in July) and it is delicatable...and very fattening! So cut a small slice and enjoy!
Preheat oven to 350 degrees
Mix together...
1 large can of pumpkin (29 oz)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 can evaporated milk
3 eggs
Pour the mixture into a 11" x 13" pan
Srinkle 1 package of yellow cake mix (I prefer Betty Crocker or Duncan Hines) over the mixture above.
Melt 2 tablespoons butter and pour over cake mix.
Toast 1 cup of diced pecans and then spead over the cake mixture as well.
Bake the pumpkin cake/pie/deliciousness at 350 degrees for one hour. Enjoy!
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