Pumpkin Custard Cake

A very easy cake that is perfectly suited to fall. MORE+ LESS-

By Tablespoon Kitchens

July 8, 2015

package yellow cake mix

1-1/3 cups water

eggs

cups canned pumpkin pie mix

eggs

1/2

cup boiling water

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1

Grease bottom only of 13x9-inch pan.
2

In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package.
3

Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all.
4

Bake at 350° F for 40 to 45 minutes.

Nutrition Information

No nutrition information available for this recipe