Wednesday, November 6, 2013

Upside Down Pumpkin Dessert

Upside Down Pumpkin Dessert
(12-20 servings)


3 large Fresh Eggs
1 (15 oz.) can Pumpkin
1 ½/ cups Sugar
2 tsp. Cinnamon
½ tsp. Ground Ginger
½ tsp. Ground Cloves
½ tsp. Ground Nutmeg
1 (15 oz.) can Evaporated Milk

1 box Yellow Cake Mix
8 tbsp. (1 stick) Unsalted Butter, melted
1 cup Pecan Nuts, chopped


In a large bowl, combine and mix well the first set of ingredients (eggs through milk). Then pour this mixture into an ungreased 9x13 baking dish. Now crumble the cake mix over this mixture. Then pour the melted butter over the cake mix. Place the baking dish in a pre-heated 350 degree oven for 45 to 50 minutes. Just after removing from oven, sprinkle the chopped nuts over the dish. Serve warm or at room temperature with whipped cream.

Note: You can skip the nuts in needed or use a different one that meets your taste or budget better.

Ideas for Future Efforts

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