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Tuesday, October 20, 2009

Pumpkin Cake

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*Note--updated pictures...made this again in October 2011 and people went crazy for it. So simple, but SO good!

This pumpkin cake is absolutely addicting. Last year when we were serving dinner at the Ronald McDonald house, the woman responsible for dessert brought this. After serving dinner, us volunteers were allowed to sample the meal and we all went crazy for this cake! I asked for the recipe but hadn't gotten around to making it. Ryan's been asking for it lately so I made it Sunday night when Justin and Pam came over for shepherd's pie. Ryan took the leftovers to work on Monday. Let's just say he's become very popular at work! Make this and you'll see why! Even better, it hardly takes any time to make. If you love pumpkin flavored desserts, you must try this!

Pumpkin Cake
-1 can (15 oz.) pure pumpkin
-1 can evaporated milk
-1 1/2 cups sugar
-4 eggs
-1 tsp cinnamon
-1 box yellow cake mix
-1 cup butter
-1 cup chopped pecans

1. Preheat oven to 350.
2. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Pour into an ungreased 13 x 9 pan.
3. Sprinkle the cake mix over the mixture.
4. Melt the better and pour it evenly over the cake. Top with chopped pecans.
5. Bake for 1 hour.