I discovered this recipe while attending a class for new wives called Apples of Gold. Table Rock Fellowship made this class available to 12 young women back in ’03, & I was chosen as one -to meet once a week, have a cooking lesson, a Bible lesson from one of the 4 women mentoring us, and have a good time learning how to be the best wife you can be, and are called to be. This class brought a new light to cooking & baking (for me) and made me excited to try all kinds of new recipes. Every week we were literally served a 3 course meal by other women (singles or college ladies) in a formal setting & had to sit by new people each time, but the tables had little conversation-starter cards so we we weren’t awkward. It was a great experience. I’d recommend every church offer an “Apples of Gold” course once a year.
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Filling:
4 eggs (L)
1 Lrg can of PUMPKIN
1/2c. Brown Sugar
1 can Sweetened Condensed Milk
1/4 tsp Salt
1. 1/2 tsp Cinn
1 tsp. ea of Nutmeg, Cloves, Ginger
Mix all of the above & pour into sprayed 9×13
Topping:
1 yellow or butter cake mix (dry)
1. 1/2 cubes of butter (melted)
3/4 c. chopped pecans
below: just before we baked it…
Sprinkle cake mix over top, lightly pat. Drizzle melted butter & cover w/chopped pecans.
Bake in a 325 oven for 1 & 1/2 hrs, let cool a bit, then serve w/REAL whipped cream & dash of nutmeg!
Delish dessert, served warm… OR cold right out the fridge after Thanksgiving when you get up at 2am with the munchies & you’re looking in the kitchen for something that sounds yummy and satisfying!
Chelan 