Wednesday, October 31, 2012

Pumpkin Cake

Fall is my favorite time of year, and I am ready for pumpkin delights!  I made this pumpkin cake and took it to work, and it earned rave reviews!    I'll make it again for Thanksgiving.

Pumpkin Cake
  • 1 15 oz. can pumpkin
  • 1 10 oz. can evaporated milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter, melted
  • 1 cup coarsely crushed graham crackers
  • 1/2 cup toffee bits (optional) - I left out
  1. Preheat oven to 350'
  2. Spray 9x13 pan with cooking spray
  3. In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice.  Stir well.
  4. Pour into prepared 9x13 pan
  5. Sprinkle entire box of cake mix on top, followed by crushed graham crackers (and toffee bits if desired)
  6. Pour melted butter evenly on top
  7. Bake for 40-45 minutes until center is set and edges are lightly browned.
  8. Serve with whipped cream or ice cream.

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