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    Pumpkin Custard Cake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: patriciarose

    List of Ingredients




    1 Package Yellow Cake Mix
    1 1/3 Cups Water
    3 Eggs
    2 Cups (1 18-Ounce Can) Pumpkin Pie Mix
    2 Eggs
    1/2 Cup Boiling Water

    Recipe



    Grease bottom only of 9-by-13-inch pan (if leftover cake is expected, Pyrex is best) and preheat oven to 350 degrees. In large mixing bowl, combine the dry cake mix, 11/3 cups water and the 3 eggs; blend and beat as directed on cake package. Pour into prepared pan and set aside. In medium mixing bowl, beat the pumpkin pie mix and remaining 2 eggs; pour evenly over cake batter, then pour the boiling water over entire surface.

    Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Serve with whipped cream. Store leftover cake in the refrigerator. Makes one 9-by-13-inch pan

 

 

 

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