Pumpkin Pudding

By brenie_shydee

Ingredients

• 2 sticks salted butter
• 1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
• 3 brown eggs
• 1 large can evaporated milk
• 1 cup white sugar
• 1 tsp. vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 box yellow cake mix
• Fresh mint leaves
• Whipped topping

Preparation

Step 1

Melt butter; set aside
•
In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg. Pour into baking dish.

Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
•
Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.

Bake for 1 hour @ 350 degrees

Let cool; best served cold

Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf