Tasteful Tuesday

Today I have three great things for you. I am sharing a great fall recipe that comes from my mom. It is another dessert and will probably be the last one for a while since my great sister has another great challenge going on at her fitness blog. I am also announcing the winner of the Truffle contest. So....on to the winner. The winning flavors are Raspberry and Oreo. And the winner, drawn from a hat by my son Bronson, is Alesha Walker! Congratulations!! Be expecting a package from me in the next couple weeks. I am also opening up my recipe blog which for now only has yummy desserts (sorry, the pictures are coming!) but will eventually house all my recipes that have been tested and eaten up by my hubby and 5 kiddos. I will still do tasteful tuesday here and the recipes will be featured at both places. Hope you can enjoy some of our favorite recipes!
So, on to today's recipe: Pumpkin Cake....sorry there is no picture, we are in the middle of switching to a new computer and not everything is hooked up and working to get the pictures on). I am not much of a pumpkin pie fan but could eat the entire pan of pumpkin cake without even thinking about it. Serve it with whipped cream or vanilla ice cream and it is fantabulous!

Pumpkin Cake

1 large can pumpkin

1 large can evaporated milk

1 tsp salt

1 1/4 teaspoons pumpkin pie spice

4 eggs

1 cup sugar

1 box yellow cake mix (butter recipe is best)

1 cube butter, melted

In mixing bowl, combine first six ingredients. Pour into lightly greased 9X13 pan. Combine yellow cake mix and melted butter. Crumble over the top of the pumpkin mixture and bake at 350 for 50-60 min. Remove from oven when it does not jiggle and is golden brown on top. Serve with Cool-whip or vanilla ice cream

**if you want to make it even quicker, you can purchase the large can of pumpkin pie filling and leave out the spices and sugar. Just add the milk and eggs. If you don't have pumpkin pie spice, use 1 teaspoon cinnamon and 1/4 teaspoon ground cloves.