PUMPKIN SURPRISE

1 PKG YELLOW CAKE MIX

1 CAN PUMPKIN (16 OZ)

1 CAN EVAPORATED MILK (12 OZ)

3 EGGS

1 1/2 CUPS SUGAR(or less)

2 TEASPOONS PUMPKIN PIE SPICE OR 1 TEASPOON CINNAMON 1/2 GINGER 1/4 NUTMEG 1/4 ALLSPICE

1/2 TEASPOON SALT

1 CUP CHOPPED PECANS

PREHEAT TO 350 DEGREES

GREASE 9X13LARGE BOWL

MIX: PUMPKIN, SUGAR, MILK, EGGS, SPICES, AND SALT.
POUR INTO PAN, SPRINKLE DRY CAKE MIX OVER MIXTURE, DISTRIBUTE PECANS OVER THE MIX, DRIZZLE WITH MELTED BUTTER, BAKE 50-55 MINUTES OR UNTIL GOLDEN BROWN   can be SERVED WITH WHIPPED TOPPING...... 

Growing up in Florida I am used to eating tropical fruits and vegetables all year. After moving a little north to escape the heat and taxes down there I'm having to adjust my regime on these tropical staples I grew up on. I have found I need to place them up high in the room so they can get some heat in order to ripen. I keep my place cool to save heating money and the fruit just won't ripen at 65 degrees. I just cooked and ate a plantain that I had sitting in my warm room for 2 days, it was black and soft but was fine inside. I heated up some peanut oil and sliced it up and fried away, and it was good. My source of Potassium as I don't eat bananas........mmmmmmmmmm to the last bite.

I bought a papaya at the flea market and it went bad before it ripened, Avocados too, they need some warmth to ripen correctly and reach peak potential for optimum health benefits.......