Pumpkin Cake

Georgine Y. Escalona, Class of 1964

Mix in bowl until well blended:

• 1 29-oz can pumpkin
• 1 large can evaporated milk, undiluted
• 1 cup sugar
• 3 eggs
• 1 tsp cinnamon

Pour into greases 9x13x2-inch pan.

Combine:

• 1 Duncan Hines yellow cake mix or orange cake mix
• 3 eggs
• 1 box instant vanilla pudding
• 1 cup water
• ½ cup oil

Spread this over the pumpkin mixture. Sprinkle any amount of chopped nuts over this. Bake at 350 degrees for 50-60 minutes. Remove from oven and spread one block melted butter over cake. Cool in pan and then refrigerate or turn onto platter like upside down cake. Pumpkin layer will be on top. Keep refrigerated before serving.