Pumpkin Cake

I normally do not bake with packaged foods, however this recipe intrigued me, so I had to give it a try. It is incredibly quick to assemble, and surprised me on how good it tasted. I think it would go well with a side of cinnamon ice cream. A good seasonal last minute dessert to keep in mind.

• 29 oz canned pumpkin ~ I used fresh pumpkin from our garden
  
• 12 oz evaporated milk
  
• 3 eggs
  
• 1 cup sugar
  
• 1/2 tsp salt
  
• 4 tsp pumpkin pie spice ~ I did not have so I used a mixture of cinnamon, cloves & nutmeg
  
• 1 yellow cake mix (I used Betty Crocker)
• 3/4 cup melted butter

Heat oven to 350*. Combine pumpkin, milk, eggs, sugar & spices, mix well. Pour into a greased 9x13 pan. Sprinkle dry cake mix over the pumpkin mixture. Drizzle butter over the dry cake mix. Bake for 50 - 60 minutes or until done through.

The cake is not fluffy & airy like traditional cake. It is similar in consistency to pumpkin pie with topping.