1 1/2 lbs. chestnut 1/3 cup sugar 1/2 tsp. powdered ginger 1 tsp. cinnamon 1/2 cup honey 1/2 cup blanched chopped almonds Make a crisscross cut on the top of each chestnut. Cook in boiling water 20 minutes. Drain, cool,…
Published November 25, 2009 by
Just in time for Thanksgiving, this easy pumpkin dessert utilizes a yellow cake mix combined with butter and nuts to make a delectable topping for the light and fluffy pumpkin base. It has been a family favorite for years. Serve it with a scoop of ice cream or dollop of homemade whipped cream and your Thanksgiving dinner guests will surely be impressed!
1 cup granulated sugar
1. Preheat oven to 350 degF. Line a 9x13 pan with wax paper (this makes it much easier to remove and serve the dessert). Set aside.
Photo is courtesy of Betty Crocker.