Roxy
Starter
The Great Pumpkin Cake:
1-(18-oz.) pkg.Butter Brickle or Spice Cake
1 egg
1/2 cup butter, softened
1-(14-oz.) can Sweetened Condensed Milk
1-(15--oz.) can Pumpkin Puree
2 eggs, beaten
1 cup Butterscotch Chips, melted
1 t ginger
1/2 tsp. nutmeg
1 cup pecans
Preheat oven to 350 degrees.
In a large bowl heat together the cake mix, egg and butter. Reserve 1-1/2 cups mixture. Press the remaining cake mixture firmly into the bottom of a greased 13x9-in. cake pan. In a second large bowl, beat the reserved mixture with the Condensed Milk, pumpkin,eggs, butterscotch, ginger and nutmeg. Spread evenly into the cake pan and top with the pecans. Bake for 40 minutes or until firm and golden brown. Cool.
Top cake with Cool Whip, Dream Whip or Powdered Sugar Icing.
1-(18-oz.) pkg.Butter Brickle or Spice Cake
1 egg
1/2 cup butter, softened
1-(14-oz.) can Sweetened Condensed Milk
1-(15--oz.) can Pumpkin Puree
2 eggs, beaten
1 cup Butterscotch Chips, melted
1 t ginger
1/2 tsp. nutmeg
1 cup pecans
Preheat oven to 350 degrees.
In a large bowl heat together the cake mix, egg and butter. Reserve 1-1/2 cups mixture. Press the remaining cake mixture firmly into the bottom of a greased 13x9-in. cake pan. In a second large bowl, beat the reserved mixture with the Condensed Milk, pumpkin,eggs, butterscotch, ginger and nutmeg. Spread evenly into the cake pan and top with the pecans. Bake for 40 minutes or until firm and golden brown. Cool.
Top cake with Cool Whip, Dream Whip or Powdered Sugar Icing.