Here at Texansunited.com, we know what it is to try to balance work, children, husbands, grandchildren, homework, ballgames….need I go on? And yet, for some reason, our families still think there should be a meal on the table when mealtime comes.
When you add the holiday season on top of everything else, it can be pretty darned stressful, can’t it? Today, we have a homemade cake that doesn’t take a lot of time to prepare, but it tastes great, and it will work all throughout the year as well as during the holiday season. Be sure to let us know if you like it!
15 Ounces Pumpkin Puree, canned or fresh
12 Ounces Evaporated Milk
1 1/2 Cups Sugar (OR) 1 Cup Light Brown Sugar
1 1/2 Teaspoons Cinnamon
1/2 Teaspoon Salt
Chopped Pecans, I usually use about 3/4 cup, but just use to taste.
1 Yellow Cake Mix
1 Cup Butter, softened
*I change this up every single time I make it. Adding a little more cinnamon will make cake taste more like a spice cake, adding a couple of teaspoons of pumpkin pie spice will give it a more pumpkin taste. Today, I omitted the pecans and added more cinnamon. I also do not measure my butter or margarine. I just don’t the top very well.
Preheat oven to 350 degrees.
1. Butter a 9 x 13 baking dish.
2. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and cinnamon. Stir to combine. Then, the stir in pecans…if you want nuts in your cake.
3. Pour into baking dish.
4. Sprinkle cake mix over the mixture.
5. Dot top with lots of dabs of butter.
6. Start checking in about 40 minutes. To should be lightly browned.
I personally like this one just like it comes out of the oven, but it can also be served with whipped cream, ice cream, or even a dab more butter! If you want it to slice like cake, let it cool. If you want it fresh out of the oven, use a spoon!!
If you are not a big fan of pumpkin but need something delicious and easy, try our Buttery Southern Peach Cobbler. It’s just as easy and DELISH!