Pumpkin Pudding I

Ingredients

• 1 cup brown sugar packed
• 0.3 cup butter 
• 15 ounce pumpkin puree canned
• 2  eggs beaten
• 12 fluid ounce evaporated milk canned
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.5 teaspoon salt 
• 18.3 ounce duncan hines classic decadent cake mix yellow

Equipment

• oven
• mixing bowl
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk.
3. Mix until smooth and pour into 9x13 inch baking dish.
4. Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered.
5. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.