Ingredients Jump to Instructions ↓

  1. 1/2 cup butter melted

  2. 1 15-oz can of pumpkin (not pumpkin pie mix) Two eggs beaten

  3. 2 tablespoons maple syrup

  4. 1 tsp cinnamon

  5. 1/4 tsp nutmeg

Instructions Jump to Ingredients ↑

  1. Turn the oven to 350 degrees. Spray a 9x13 glass pan with Pam or a similar product. Blend the melted butter, pumpkin, and beaten eggs in a medium bowl. Stir in the dry butter pecan cake mix and beat well. Fold in the maple syrup, the cinnamon, and the nutmeg, mixing thoroughly. Spread the batter evenly into the prepared pan and bake until the top springs back when touched, approximately 35 minutes. Yield: serves 16 Notes: You may frost the cooled cake with cream cheese frosting if desired. I normally don't because the plain cake is so tasty. My information: Linda Leitner 1751 24th Avenue South Wisconsin Rapids, WI 54495 715-424-2274


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