Pumpkin Pudding I Recipe

Pumpkin Pudding I Recipe

  • 1 (15 ounce) can pumpkin puree
  • 2 eggs, beaten
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (18.25 ounce) package yellow cake mix
  • 1/3 cup butter
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9×13 inch baking dish.
  3. Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.
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