Pumpkin Pudding Cake
3 large Fresh Eggs, beaten
1 cup Sugar
1 tsp. Cinnamon
1 can (32 oz.) Pumpkin
½ tsp. Ground Ginger
¼ tsp. Ground Cloves
1 can (14 oz.) Evaporated Milk
1 box (2-layer) Cake Mix (white or yellow)
1 stick Unsalted Butter, melted
1 cup Walnuts or Pecans, chopped
as needed for topping Whipped Cream or Ice Cream
Whisk together the eggs, sugar, cinnamon, pumpkin, ginger, cloves, and milk in a large bowl. Pour batter into a greased or sprayed 9x13 baking dish. Sprinkle cake mix evenly over the batter. Drizzle melted butter over the cake mix. Then top with chopped nuts. Place baking dish in a pre-heated 350 degree oven for one hour. Serve warm or cold with whipped cream or ice cream on top.
Note: The ginger is optional based on ones taste for it.
Ideas for Future Efforts____________________________________________