Pumpkin Pudding Cake
Pumpkin Pudding Cake is an moderately easy dinner. Made with 1 (29 oz.) can pumpkin, 1 (13 oz.) can evaporated milk, 3 eggs, beaten, 1 c. sugar and 1 c. butter, melted, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, salt, ginger and cloves.
Pour into a 9 x 13-inch greased pan.
Sprinkle dry cake mix over the mixture.
Pat down with a spoon.
Sprinkle with chopped nuts, then with the melted butter.
Bake at 350Β° for 1 hour and 15 minutes or until done (check with a knife coming out clean).
Drizzle with powdered sugar icing or serve with whipped cream.
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