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Remember the other day when I said my goal for the week was to make something pumpkin-y? Done. It was easy and oh, so good.
How good? Good enough that along with the candy corn and chocolate animal crackers, I might be in a food-induced coma by the weekend. But I will enjoy every bite.
This pumpkin recipe o’ goodness was shared a few years ago by our Pastor’s wife, Jeana. She’s a great cook, so I know any recipe that comes from her will be fabulous. (The woman makes red velvet cake and cream cheese frosting from scratch, ya’ll. It doesn’t get better than that. Maybe I should enlist her help with my recent Red Velvet Cake Cheesecake obsession.) I really don’t know why I hadn’t made this pumpkin recipe before, but I can promise I will definitely be making it again.
First, gather your ingredients and Sous Chef. Pirate Puppy Dog Pajamas are optional.
Next time, I plan to cream the eggs and sugar together before adding the other ingredients. I think it will fix the little texture issue I’ll talk about later.
Mix your sugar, eggs, pumpkin, evaporated milk, and pumpkin pie spice until well blended. It will be sort of soupy and look like this:
And it will smell even better.
Pour the pumpkin mixture into a greased 13x9 pan and sprinkle the dry cake mix over the top. Surprisingly, the cake mix floats on top. I thought it would be heavy enough to sink down into the pumpkin, but it doesn’t.
Next, melt the butter…
And slowly drizzle it over the top.
Bake! The recipe calls for baking 1 hour or until a knife inserted in the center comes out clean. After 40 minutes, mine was browning and a knife came out clean, so I thought it was probably done, even though the center jiggled a little. I have a weird fear of overbaking things.
I probably should’ve left it in a little longer. Don’t get me wrong – it tastes delicious, but I think it is a tad underdone, giving the pumpkin part a strange texture. Of course, that could be because I didn’t cream the eggs and sugar, too.
I let it cool a while then had to give in and try some. You know those cooking shows where the host is making something for a party and they immediately fix themselves a plate and start eating? Yeah, that was me. There were a few pieces missing when Husband came home for dinner. Hey, I shared with Caedmon.
Serve with ice cream, whipped cream, or plain. It’s plain good any way you fix it. Thanks, Jeana!
Here’s the recipe.
Pumpkin Dessert (From Jeana) (This could have a different name, but it’s what I wrote down when Jeana gave us the recipe…maybe I just missed the title and made it up myself, who knows?)
1 cup sugar
1 can evaporated milk
1 can pumpkin
4 tsp pumpkin pie spice
1 yellow cake mix
3/4 (1 1/2 sticks) butter, melted
Preheat oven to 350. Cream together eggs and sugar (what I neglected to do), then add evaporated milk, pumpkin, and pumpkin pie spice. Mix until well blended. Pour into greased 13x9 pan.
Sprinkle the dry cake mix over the pumpkin mixture. Pour melted butter evenly over the top.
Bake 1 hour or until brown and a knife in center comes out clean.
Cool and enjoy!