Ingredients Jump to Instructions ↓

  1. 1 box spice cake mix ( 1/2 c. reserved)

  2. 1 c. butter , softened

  3. 1 egg C

  4. 1/2 c. spice cake mix (reserved from A)

  5. 1/3 c. flour

  6. 1/2 c. nut s, chopped (pecans are preferred)

  7. 1/4 c. butter , softened

  8. 1/2 c. sugar Spices to taste ( cinnamon , cloves, ginger, etc.) B

  9. 14 oz. can Libby's pumpkin (small can)

  10. 3/4 c. sugar

  11. 1/2 tsp. salt

  12. 1 tsp. ground cinnamon

  13. 1/2 tsp. ground clove s

  14. 2 large egg s

  15. 1 can Carnation evaporated milk

  16. 1/4 c. molasses

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Mix “A” ingredients together with electric mixer, and spread into greased glass 9x13 pan. For “B”, mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour in molasses to taste (not more than ¼ cup). Pour pumpkin mixture (“B”) slowly onto cake batter in pan. In a separate medium-sized bowl, use hands to mix ingredients in “C” into a thick, lumpy batter, and sprinkle onto pumpkin filling. Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely, and serve with whipped cream or ice cream.


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