Playing it fast and easy with dessert . . .

I've seen a lot of versions of this quick dessert around and it does lend itself to everyone's original ideas. This version uses pumpkin.

Butter Pumpkin Cake

15 ounces of canned pumpkin (NOT pumpkin pie filling!)
1 cup evaporated milk
1 cup sugar (the cake is very sweet so I have cut this down to 1/2 without any problems.)
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 butter-flavored yellow cake mix
1 cup chopped nuts, your choice
1 cup melted butter (not margarine)

In a large mixing bowl, stir together the first eight ingredients. Stop at the cak mix! Pour into a greased 13x9-inch baking pan. Sprinkle the cake mix over the pumpkin mixture, sprinkle with the chopped nuts, and drizzle with the melted butter.

Bake at 350 degrees for approximately an hour or until golden brown. Remove from oven and let stand to set before serving. Can be served warm or at room temperature. A scoop of vanilla ice cream or whipped cream wouldn't go amiss, I'm thinking!

Ideas . . .
I'm thinking of trying this with applesauce instead of the pumpkin and using a spice cake mix (omitting the pumpkin cake's spices, of course)

I am also thinking about a chocolate cake mix and using pureed fruit such as raspberries in stead of the pumpkin and, again, adjusting the spices.