Pumpkin Cake
This weekend is Pumpkin Fest here, and when I came upon a recipe that called the product tacky, that seemed fitting. Selling pumpkin is the purpose this weekend, and that should include some tastelessness along with the tasty appeal. Here it is:
Pumpkin Cake
(Picture courtesy of Elaine Ashton at flickr.com.)
This weekend is Pumpkin Fest here, and when I came upon a recipe that called the product tacky, that seemed fitting. Selling pumpkin is the purpose this weekend, and that should include some tastelessness along with the tasty appeal. Here it is:
Ingredients:
1 29 oz. can pumpkin (or use fresh) 12 ounces evaporated milk (1 can) 4 eggs 1 cup sugar (brown sugar is OK too) 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1 package yellow cake mix 1 cup melted butter 1 cup chopped nuts (walnuts, pecans)
Preparation Directions:
- Pre-heat oven to 350 degrees.
- Mix first 7 ingredients well.
- Pour into 9 x 13 pan (greased with towel and margarine).
- Sprinkle dry cake mix on top of mixture.
- Sprinkle nuts over cake.
- Sprinkle butter over cake.
- Bake at 350 degrees for 1 hour, or until cake tester comes out clean.
Enjoy your munching. Of course, I do hope you also have a large, lovely pumpkin somewhere on the porch or front yard. You may paint a face on it or carve it, but any pumpkin is a good touch.
If some naughty kid comes along and kicks it in, well, you’ve contributed to some enjoyment of the season. I’ve got a friend who deliberately puts out pumpkins unattended for that purpose. That’s the ‘tricks’ part of the season, and we’re all still kids sometimes.
(Picture courtesy of Rodney Campbell at flickr.com.)
Pick your pumpkin
(Picture courtesy of Steve Easterbrook at flickr.com.)
We’re all kids when carving pumpkins.
