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Tasty Tacky Pumpkin Cake Recipe
Description: This recipe may look rather tacky at first glance, but
be assured, it is scrumptious!
Contributed by: Leah Zinn gets credit for this, by way of Trudy Umansky
of San Diego.
Ingredients:
| 1 |
29 oz. can pumpkin (or use fresh) |
| 12 ounces |
evaporated milk (1 can) |
| 4 |
eggs |
| 1 cup |
sugar (brown sugar is OK too) |
| 2 teaspoons |
cinnamon |
| 1/2 teaspoon |
nutmeg |
| 1 teaspoon |
allspice |
| 1 package |
yellow cake mix |
| 1 cup |
melted butter |
| 1 cup |
chopped nuts (walnuts, pecans) |
Preparation Directions:
-
Pre-heat oven to 350 degrees.
-
Mix first 7 ingredients well.
-
Pour into 9 x 13 pan (greased with towel and margarine).
-
Sprinkle dry cake mix on top of mixture.
-
Sprinkle nuts over cake.
-
Sprinkle butter over cake.
-
Bake at 350 degrees for 1 hour, or until cake tester comes out clean.
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