#18_ Pumpkin Cake

I will be making this cake for Halloween and Thanksgiving. Actually, you can make this dessert anytime of the year. It is just that we always associate pumpkin with the fall season.

In my #11 entry I mentioned about the cookbook. Well, this cake is one of the recipes found there. The recipe was given to me by another co-worker years ago and I had made it several times for my family. The list of ingredients might be long, but it is really easy to do.

PUMPKIN CAKE

I. CRUST

1 box yellow cake mix (reseve 1 cup)

1 egg

1/2 cup butter or margarine, melted

Mix together and press onto greased 10"x15"x 2" pan forming a crust. (do not bake at this point)

II. FILLING

1 (15 oz) can pure pumpkin

2 eggs, slightly beaten

1 can evap milk

1/2 cup water

1 tsp. vanilla extract

1 1/2 cup sugar

2 TB all pupose flour

1 TB cinnamon

1/2 tsp. salt

Mix together dry ingredients, set aside. Mix the wet ingredients together then combine with the dry ingrdients and pour over crust

III. TOPPING

Take the reserved 1 cup cake mix then add:

1/2 cup sugar

1/2 tsp ground cinnamon

1/4 cup margarine or butter, softened

Mix together until crumbly then sprinkle on top of FILLING

Bake in a pre- heated oven at 425 degrees for 15 minutes, then lower the temperature to 350 degrees and continue to bake for 35 more minutes.

Cool before slicing. Top each slice with whipped cream

ENJOY!!