Plus…pumpkin and ‘tis the season!
- 1 15 oz can, pumpkin
- 1 12 oz can, evaporated milk
- 3 eggs
- 1 cup sugar
- 2 t vanilla
- 2 t cinnamon
- 1 t nutmeg
- 1 t allspice
- ¼ t ginger
- ¼ t ground cloves
- 1 box, yellow cake mix (They can vary slightly in size and that’s ok. The one 1 used is 15.25 oz)
- ¾ cup butter, melted
- 1 cup semisweet chocolate chips
- Whipped cream for topping
DirectionsButter and flour or spray a 13” x 9” pan and set it aside.
Mix together the pumpkin, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, allspice, ginger and cloves until well combined.
Pour the mixture into your prepared pan.
Here’s where the freaky part comes in.
Take your cake mix and just sprinkle it evenly over the top. Don’t mix it up! Just sprinkle it on top.
Pour your melted butter all around the top of it. You won’t get even coverage like it was icing, but just try to pour it as evenly around as you can.
Sprinkle the chocolate chips evenly around the top.
Bake at 350 for about an hour, or until a toothpick inserted in the center comes out clean.
Move to a wire rack and let it cool. When you’re ready to serve, whip up some cream and powdered sugar (or seriously, if you prefer just use a can). Or nothing – they really don’t need anything! Whatever you decide, enjoy!!!