Sue's Very Rich Pumpkin Cake
photo by michEgan
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
directions
- Preheat oven to 350 degrees.
- Beat the first 8 ingredients (pumpkin through cloves) and put into an ungreased 9 x 13 pan.
- Sprinkle dry cake mix over mixture.
- Pour melted margarine over the cake mix.
- Sprinkle with chopped nuts.
- Bake 1 hour- no longer!
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Reviews
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I think that the problem that one cook had with this recipe being soft and gooey may have stemmed from the fact that the recipe does not specify which size can of evaporated milk to use. There's a 5 oz can and a 12 oz can. The recipe that I tried called for a 5 oz can. The pumpkin layer was somewhat soft, but using the 12 oz can would definitely make a difference in the gooeyness of the layer.
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Really good cake!! I used my home grown squash instead of pumpkin, but you can't tell it is squash. It was rich, perfect! My DH loved it, just about every bite he would say, "man..., this is good!" LOL! This is a keeper and I will make it over and over again. I would call it more like a pumpkin pie cake, for the bottom layer is more like the pie with a great crispy cake like top. Yummmy!!!!
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