This is by far the easiest and one of the tastiest desserts I’ve ever had (though I realize the name does leave something to be desired). Not to mention that it is also perfect for this time of year to make this since everyone fully stocked up on pumpkin puree.
Here is your Grocery List for a pan making two servings of this:
(Perfect for a cuddly date night at home with your hunny if you ask me. – and it’s so easy even HE can make it.)
So, Grocery List:
~1 – 5×5 baking dish
~ 1 1/4 c. pureed pumpkin
~ 1/8 tsp nutmeg
~ 1/4 tsp cinnamon
~ 3 Tablespoon sugar
~ 3/4 cup Golden Butter (or yellow) cake mix
~ 3 Tablespoon butter
Start with a 325 degree oven.
In a bowl, mix together the pumpkin, half of the sugar, and the spices. Smooth out over the bottom of the dish. Save the other half of the sugar for the last step.
Top pumpkin and spices with dry cake mix.
Top with thin slices of butter.
Place in your 325 degree oven and bake for 20 minutes.
When that is up, sprinkle the top of the cake mix with your other half of the sugar you reserved and stick back in the oven for another 10 minutes so that the sugar starts to brown up and get all crusty like a brulee.
If you want it crispier, turn on the broiler for a minute or two.
When all is said and done, take out a spoon and dump it into a bowl.
This is absolutely fantastic topped with a dollup of Cool – Whip. Yup, I said Cool Whip cause I’m classy like that.
If you don’t have it though, it’s perfectly lovely and yummy on it’s own.
I told you – easy peasy.
I should note that if you are cooking for a group —
Your Grocery List is as follows.
~ 13×9 baking dish
~ 1 Large Can of Pumpkin Puree
~ 1 whole package of Yellow Cake Mix
~ 1 cup sugar
~ 1/2 tsp nutmeg
~ 1 Tablespoon Cinnamon
~ 1 stick of butter
Bake for same amount of time, since the thickness is the same in either pan.
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