"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 Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leah Jones
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
30-32oz canned pumpkin
4 eggs lightly beaten
12oz. can evaporated milk
1-1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/3 tsp. ginger
1 box yellow cake mix
3/4 c. butter (melted)
1/2 c. chopped pecans (optional)

Directions:
Directions:
Preheat oven to 350. Lightly grease 9x13 pan. In large bowl combine the 1st 7 ingredients. Mix well. Pour into pan. Sprinkle dry cake mix over batter. Drizzle melted butter on top. Bake 1 hour. Add nuts (optional) and bake an additional 20 minutes.

Preparation Time:
Preparation Time:
15 minutes

 

 

 

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