Pumpkin Custard Cake(From 1975 Edition)
Pumpkin Custard Cake(From 1975 Edition) is an moderately easy dinner. Made with 1 pkg. pillsbury yellow cake mix, 1 1/3 c. water, 3 eggs, 2 c. (1 lb. 2 oz. can) pumpkin pie mix and 2 eggs, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Grease bottom only of 13 x 9-inch pan.
In larger mixing bowl, combine dry cake mix, water and 3 eggs.
Blend and beat as directed on package.
Pour into prepared pan.
In small mixer bowl, beat pumpkin and 2 eggs.
Pour evenly over batter.
Pour boiling water over all.
Bake at 350Β° for 40 to 45 minutes, until toothpick inserted in center comes out clean.
π· Perfect Pairings
Complete your meal with these
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