"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
PART [1]:
1 - 29 oz can pumpkin
1 - 12 oz can evaporated milk
3 eggs
1/2 c sugar
2 tsp cinnamon

PART [2]:
1 box yellow cake mix
1 c walnuts
1 c melted butter

Directions:
Directions:
Mix Part [1] well and pour into a 13 X 9 inch pan lined with wax paper

Sprinkle 1/2 box of dry cake mix over pumpkin mixture. Spread nuts over cake mix. Sprinkle other half of cake mix over the nuts. Pour melted butter slowly over cake mix. Bake at 350 for 50 - 60 minutes. Serve topped with whipped cream.

 

 

 

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