As I am resting up from the holiday week and gathering my thoughts on what to write, I am going to add a few recipes I made. I did not come up with this recipe, but I can not remember where I got it. A magazine? Maybe. The internet? Probably. All I remember is that I found it while working at the Life Center, and I wrote it down in my little mead notebook.
Pumpkin Pudding Cake
1 12oz can of evaporated milk
1.5 cups of sugar
30 oz of pumpkin
1 stick of butter
1 box of yellow cake mix (these are so cheap now! I find them 10/$10)
Mix all of the ingredients but the dry cake mix and butter. Pour into greased 9×13 pan. Cut the butter into the dry cake mix until crumbly, then spoon on top. Bake at 350 degrees for 45-60 minutes. Easy!
The bottom of this “pudding” is just like pumpkin pie. The top soaks in some and browns some so it is a soft topping. I felt that I may have had too much topping, since some stayed the same consistency even after baking (powder, able to be shook off). I had left overs to take home and it sat in the fridge for a day or two before our other guests got to it. By then it had really melded together and was even better. I recommend serving it with ice cream or whipped cream.