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Wednesday, February 29, 2012

Have Your Cake, Eat It Too

Janet Groene’s
Pumpkin Pudding Cake
    This cake serves 15 or more. It’s rich, so cut it in small portions for a party or potluck. Leftovers should be refrigerated.

1 box spice cake mix
1 stick butter, melted
1 egg, beaten

15-ounce can pureed pumpkin (not pumpkin pie mix)
4 eggs, beaten
½ cup sugar
2/3 cup milk

1 cup reserved cake mix
½ cup sugar
½ cup chopped pecans
½ stick butter, softened
Whipped topping
    Pre-heat the oven to 350 degrees. Beat an egg in a mixing bowl and add the dry cake mix, reserving one cupful. Stir in the melted butter and press the  crumbly mixture in a sprayed 9 X 13-inch baking pan.
    Using the same bowl whisk the pumpkin, 4 eggs, sugar and milk. Pour over the spice cake crust. Mix the second ½ cup sugar with the pecans and softened butter into the reserved cup of cake mix. Sprinkle over the pumpkin filling and bake 50-60 minutes or until the filling is set.  Cool completely. Serve with whipped topping.

See more of Janet Groene’s galley-smart recipes at Camp And RV Cook.

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