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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:

1 yellow cake mix (regular size box 510g)
(NOT lemon or pudding variety!)
1/2 Cup melted margarine, divided
4 eggs
1 large can (28 oz) pure pumpkin (NOT pie filling)
1/2 tsp nutmeg
2 tsp cinnamon
1/2 Cup brown sugar (light or dark)
3/4 Cup evaporated milk (Note: 6 oz can is 3/4 Cup)
1/2 Cup white granulated sugar
1/2 - 1 Cup chopped pecans (walnuts may be substituted)



Instructions:
FIRST: Remove 1 cup dry cake mix from box and set aside for topping.
CRUST:
Combine remaining dry cake mix, 1 egg, and 1/4 cup melted margarine (reserve the other 1/4 C margarine for topping.) Mix on medium to high speed until well mixed. Press into the bottom of an ungreased 9"X13" pan. Set pan aside for now.
FILLING:
Mix remaining 3 eggs, pumpkin, nutmeg, cinnamon, brown sugar, and evaporated milk. Pour over crust base in pan.
TOPPING:
Put the reserved 1 cup dry cake mix, reserved 1/4 cup melted margarine, white sugar, and chopped nuts into a small bowl. Mix with a fork until ingredients are crumbly.
Sprinkle on top of the pumpkin mixture already in the 9"X13" pan.
BAKE:
Bake 350 degrees for one hour or until filling is set and topping is light golden brown.


 

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