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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

Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake is from Resurrection Lutheran Church Family Cookbook, 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:  
4 eggs, slighty beaten
24 oz. can pumpkin
1 1/2 cups sugar
2 tsp. cinnamon
1/2 tsp. each of ginger, nutmeg and salt
1 pkg yellow cake mix
3 cups evaporated milk
2 sticks margerine, melted
1 cup chopped nuts
Cool Whip©
Directions:
Directions:
Beat eggs. Add pumpkin, sugar, spices and milk. MIx well. Pour into
13 x 9 x 2 baking pan. Sprinkle cake mix over top. Drizzle with melted margerine and top with nuts.

Bake 1 hour, 10 minutes at 350º.

Cool, frost with Cool Whip. Store in refrigerator.

 

 

 

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