Friday, November 14, 2008

Tiffany's Pumpkin Pie Cake*

1 Yellow cake mix (hold out 1 cup)
1 egg
1/2 cup butter; softened

--Mix and press in 9x13 pan

1 (30oz) can pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. cloves
2 1/2 c. evaporated milk

--Mix and pour the above mixture over the cake

1 c. "reserved" cake mix
1/4 c. butter; softened
2 Tbs. sugar

--Cut together and sprinkle over pumpkin mixture

Bake at 350 degrees for 60-70 minutes. Do NOT over bake. It will thicken more when it cools.

Serve with whipped cream.

*Tiffany Caraway's recipe stolen from the greatest ward cookbook ever...Leon Valley 2004!!!

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