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Why Frost the Pumpkin Cake Recipe

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

Bowlyne Fisher
Added: Sunday, August 13, 2006


29 oz can pumpkin
1 c. sugar
13 oz evaporated milk
3 eggs
2 tsp cinnamon
1/2 to 1 tsp salt
1 yellow cake mix W/O pudding
1 c. toasted pecans
3/4 c. melted butter
whipped cream, optional

Mix pumpkin, sugar, milk, eggs, cinnamon and pour into 9x13 pan. Sprinkle cake mix over batter; then sprinkle toasted pecans. Pour 3/4 c. melted butter over all. Bake at 350 for 50-60 minutes or until done. Serve plain or with whipped cream.




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