It's not pudding. It's not cake. What is our recipe today? Pumpkin Pudding Cake!
Did you see last week's newsletter Potato Pancakes?
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Enjoy this Texas Cooking recipe and have a great week!
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Not exactly a cake or a pudding, this scrumptious pumpkin dessert will have folks begging you for the recipe -- just like I begged it from a fellow employee when he brought his wife's creation to the office. This is an all-round fantastic dessert. It transports extremely well, and is delicious warm or cold.
- 1 yellow cake mix (reserve 1 cup)
- 3/4 cup butter, softened (1-1/2 sticks)
- 4 eggs
- 1 29-ounce can plain pumpkin purée(not pie filling)
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup sugar, divided
- 1/2 cup packed brown sugar
- 2/3 cup milk
- 1 cup chopped pecans
- Preheat oven to 350°F. Butter bottom of a 9x13-inch pan or dish.
- Using a pastry blender or fork, mix together the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter. Press evenly into the bottom of the prepared pan.
- In a medium bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well and pour in an even layer over the cake mix layer.
- In a small bowl, mix together the reserved 1 cup cake mix, 1/2 stick butter and 1/2 cup white sugar. Sprinkle evenly over pumpkin mixture. Sprinkle the chopped pecans over all.
- Bake for 1 hour and test for doneness with a toothpick. If toothpick does not come out clean, return to the oven for 10 to 15 minutes.
Note: Make this in a 9x13 dish and take to work for a holiday potluck.
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by Paula Forbes
Great Austin-style recipes here!
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