Featured on LIVE Kelly & Micheal. All props go to them in hopes one day I will win that stinkin Travel Trivia!!
**This is NOT my recipe**
INGREDIENTS:
2 sticks salted butter
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping
DIRECTIONS:
• Melt butter; set aside
• In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf
• In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf
No comments:
Post a Comment