Thursday, October 29, 2009

Double Decker Pumpkin Pudding


This is a great, easy, relatively simple recipe. Top it with some whipped cream or vanilla ice cream and you'll love it. It's also better the second day.

  • 2 cups pumpkin puree, or a 15 oz can
  • 3/4 cup sugar
  • 1 small can evaporated milk (5-1/3 oz.)
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp ginger
  • 1/2 cup finely chopped nuts (I skipped this)
  • 1 package spice cake mix (1 layer size)
  • Whipped cream, optional
Mix pumpkin, sugar, milk, eggs, butter and spices in a large bowl. Beat until well mixed. Fold in the nuts. Pour into a greased 13 x 9-inch baking pan.

Prepare cake mix according to package directions. Spread cake batter over pumpkin mixture. It might look like it's sinking in, but it'll rise to the top during baking. Bake at 325 until cake tests done with a toothpick, about 45 minutes.

If desired, top with whipped cream or Cool Whip.


Nicole said...

Halloween's over, can we stop with the pumpkin recipes please?!

KL Snow said...

Absolutely not. I still have 13 tubs of pumpkin glop left in my freezer, and 11 more uncooked pumpkins on my patio.