Ingredient Spotlight - Cake Mix

This is my entry for Eat At Home's Ingredient Spotlight.  This week's ingredient is cake mix and when I use a cake mix, I usually am making this recipe, especially in the fall. I always get rave reviews and recipe requests when I make this Pumpkin Crisp.  The original recipe was in Southern Living Magazine in 2008, but I have made a couple of changes to suit our tastes.  Hope you like it as much as I do.

Pumpkin Crisp

Image courtesy of www.myrecipes.com

1 15 oz can pumpkin puree (not pie filling)

1 c evaporated milk

1 cup sugar

1 t vanilla

1 t cinnamon

1/4 t ground ginger

1/4 t ground nutmeg

1/2 box butter flavored cake mix 

1/2 c butter, melted

Stir together first 7 ingredients.  Pur into a lightly greased 13x9 baking dish.  Sprinkle cake mix evenly over pumpkin mixture.  Drizzle butter evenly over cake mix.  Bake at 350* for 1 hour or until golden brown.  Remove from oven and let stand for 10 minutes before serving.  Serve warm with fresh whipped cream. 

*** At tip from my husband's grandmother --For best results make your whipped cream with powdered sugar, not granualted and add a dash of nutmeg.  Delish!

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