Ingredients
12
12 servings
- •4 large eggs
- •1.5 cups white sugar
- •2 teaspoons ground cinnamon
- •1 teaspoon salt
- •1 teaspoon ground ginger
- •0.5 teaspoon ground cloves
- •1 (29 ounce) can pumpkin puree
- •2 (12 ounce) cans evaporated milk
- •1 (15.25 ounce) package yellow cake mix, divided
- •0.5 cup butter, melted
- •1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
- Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
- Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.
Nutritional Facts
Per 12 servings
- Calories: 504
- Carbohydrate: 69g
- Fat: 23g
- Fiber: 3g
- Protein: 9g
- Sugar: 53g
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