Ingredients:
Filling:
1 large can of solid pack pumpkin
1 1/2 Cup sugar
6 eggs
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups canned milk
Mix above ingredients together until well blended. Pour in 9x13 pan. Note: If you use the canned pumpkin that already has the spices in it, you can leave out the cinnamon, ginger, cloves, and nutmeg.
Topping:1 yellow cake mix (dry)1 1/2 cube of margarine or butter --MELTED
Sprinkled dry cake mix over pumpkin fillng evenly. Pour melted butter over the cake mix.Directions:Bake at 350 degrees for 1 hourLet it set for an hour, serve with Cool Whip and a sprinkle of cinnamon. Great warm or cold. Keep in refrigerator after serving.
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3 comments:
I have a request for recipes, if you have them. I would love to know how to make what the vietnamese call "fish sauce" it's red and sort of tangy and usually has red chili pods floating in it. Also, how do they make that barbeque pork, it doesn't have a sauce but it was definitely chargrilled.
Alas, I don't know what the "fish sauce" is. I don't know how to make the pork either. But where I live, there are Asian grocery stores, and you can buy the barbecued pork from the deli section where they sell other chinese snacks.
ooo! thanks for the tip!
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