recipe

Upside-Down Pumpkin Smoosh

Aired January 10, 2012

Ingredients
1 16-ounce can pumpkin
1 12-ounce can evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package yellow cake mix
1 cup pecans
3/4 cup melted butter
Whipped cream, for topping
Preparation

Preheat oven 350F.

Combine pumpkin, milk, eggs, sugar, spices and salt in a mixing bowl and pour into 9x13 pan. Sprinkle with dry cake mix and chopped pecans, and pour melted butter over top.

Bake 1 hour, until done. Serve warm topped with whipped cream.

Comments