This tacky pumpkin cake recipe may look rather tacky at first glance. But be assured, it is scrumptious! You’ll find people reaching for a second piece of this cake. Make this tasty tacky pumpkin cake for your Halloween party, and the Thanksgiving dessert tray. It’s great for birthdays, and other parties, too.
Contributed by: Leah Zinn gets credit for this, by way of Trudy Umansky of San Diego.
Pumpkin Trivia: In 1584 upon seeing it for the first time, a French explorer called them “gros melons. This translates into Latin as “pepon”, or a large melon. It wasn’t until the 17th century that American colonists first referred to them as pumpkins.
Tacky Pumpkin Cake 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)
Directions How to Make Tacky Pumpkin Cake
Preheat oven to 350°F. While the oven is warming up, prepare the cake batter.
Then, mix the first 7 ingredients together well.
Pour into a 9 x 13 pan (greased with a 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 the cake tester comes out clean.
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Household Cleaning Tip
Clean curtains and drapes at least once a year. Your window coverings collect dust and odors. And, they just might contain a few stains. Clean them according to the washing instructions on the label of your curtains and drapes.
Your house will look brighter and smell fresher.
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