Great-Grandma was a super sweet lady who had the friendliest, fluffiest squirrels at her house in the mountains in Southern California, some would even eat of your hand.
She had the best playhouse, which my mom played in when she was little and then my sister and I did when we were little and a super awesome zip line.
I got this recipe from my mom a while back because I love it. But this is first time I have actually made it. Mom made it for my brother’s rehearsal dinner when he got married. It is so good, always gets rave reviews and is amazingly easy.
The kids and I had some for breakfast. It’s a wonderful breakfast cake. If you like sweets for breakfast, which I do 🙂 My #3 child is obsessed with this cake. I gave him a small piece to eat and then turned to fix some scrambled eggs and when I turned back around he was gobbling down more right out of the tray like he found the best food ever and he was a starving child who had never had food before and thought I was going to take it away. Stink!
It’s like pumpkin pie on the bottom topped with sweet sugary, nutty goodness instead of a pie crust.
Ingredients
1 28oz can pumpkin
1 cup milk
3 eggs
1 tablespoon pure vanilla extract
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 yellow cake mix
1 1/2 sticks of butter, melted
3/4 cup chopped nuts (my personal favorite it pecans but anything works fine – in the photo you see sliced almonds because that is what I had on hand)
Preparation Instructions
1. Preheat oven to 350.
2. Beats eggs, add to pumpkin. Stir in milk, sugar and spices. Pour into a greased 9×13 pan.
3. Sprinkle dry cake mix over the top.
4. Drizzle the melted butter over the cake mix and sprinkle with nuts. DO NOT STIR.
5. Bake for 1 hour until set.
Serve with fresh whipped cream.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
