Pumpkin Cake Three Rivers
Yield
1 cakePrep
25 minCook
55 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
reserve 3/4 cup |
*
|
| 1 | stick |
butter
|
|
| 1 | each |
eggs
lightly beaten |
|
| Pumpkin mixture | |||
| 1 | large can |
pumpkin
|
*
|
| 3 | large |
eggs
lightly beaten |
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
sugar
white |
|
| ⅔ | cup |
evaporated milk
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
ground |
|
| Topping | |||
| ¾ | cup |
cake mix
|
* |
| ½ | cup |
sugar
white |
|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
reserve 3/4 cup |
*
|
| 113 | g |
butter
|
|
| 1 | each |
eggs
lightly beaten |
|
| Pumpkin mixture | |||
| 1 | large can |
pumpkin
|
*
|
| 3 | large |
eggs
lightly beaten |
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
sugar
white |
|
| 158 | ml |
evaporated milk
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
ground |
|
| Topping | |||
| 177 | ml |
cake mix
|
* |
| 118 | ml |
sugar
white |
|
| 59 | ml |
butter
softened |
|
| 237 | ml |
nuts
chopped, optional |
|
Directions
Blend butter and egg into cake mix and press into greased and floured 9x12x2 in pan.
Use the back of a spoon to pat this mixture evenly over the bottom and 1 inch up the sides of the pan.
Gently mix pumpkin, eggs, sugars, milk and seasonings.
Pour over unbaked mixture.
Blend reserved cake mix with sugar and butter.
Roll into walnut sized balls and place over the pumpkin mixture.
Sprinkle with nuts if desired.
Bake 350℉ (180℃) F for 55 minutes.
Can be frozen.
