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Happy October

It's not pudding. It's not cake. What is our recipe today? Pumpkin Pudding Cake!

Enjoy!

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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Pumpkin Pudding Cake

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.

Ingredients:
  • 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
Preparation:
  1. Preheat oven to 350°F. Butter bottom of a 9x13-inch pan or dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

More:

Kitchen tools you'll need :
Grater or Food Processor, Mixing Bowls, Skillet

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