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Pumpkin Cake Recipe

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

Natalie Krage
Added: Monday, October 6, 2008


1 white or yellow cake mix (set aside 1-1/2 C for topping)
1/2 cup butter
5 eggs
2 cups pumpkin (canned)
1-3/4 cups sugar
3 tsp cinnamon
2 tbsp (heaping) flour
1 tsp salt
1 tsp ginger
1-1/2 cups evaporated milk

Cake crust: Combine cake mix, 1/4 C softened butter and 1 egg. Press into the bottom of a greased 9x13 pan. (works best in a glass pan)

Filling: Combine pumpkin, 1-1/2 C sugar, 2 tsp cinnamon, flour, salt, ginger, 4 eggs and evaporated milk. Pour over cake crust.

Topping: Combine reserved cake mix, 1/4 C sugar, 1 tsp cinnamon and 1/4 C softened butter. Sprinkle over top of filling.

Bake at 350 for 45-60 minutes (until toothpick comes out clean).




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