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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Why Frost the Pumpkin Cake Recipe

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This recipe for Why Frost the Pumpkin Cake is from The Fisher/Bagley 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:  
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
Directions:
Directions:
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 350º for 50-60 minutes or until done. Serve plain or with whipped cream.

 

 

 

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