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"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

Sunken Punkin Recipe

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This recipe for Sunken Punkin is from The HAYES Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
½ cup butter or margarine
1 egg
½ tsp cinnamon
1 yellow cake mix

Filling:
½ cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
4 eggs
1 large can pumpkin
2 cups milk

Topping:
¼ cup cold butter or margarine
½ yellow cake mix
Directions:
Directions:
Preheat oven to 375°F.

Mix all crust ingredients together and pat into 9x13 pan, covering the bottom. In a large bowl, mix together filling ingredients until smooth and pour into 9x13 pan. In a separate bowl, cut butter or margarine into cake mix with a pastry tool, until cake mix is crumbly. Sprinkle butter/cake mix chunks over the filling. Large chunks will sink. Cover the rest of the filling with crumbles, using the rest of the cake mix, even if it did not mix with the butter. Bake 50 minutes or until center is firm. Cool completely. Add whipped cream topping and serve.
Personal Notes:
Personal Notes:
(Variation on Pumpkin Cake Dessert)

 

 

 

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