Pumpkin Pie Cake

This is a great and easy alternative (or addition) to pumpkin pie. And it is so good!  This one was passed on to me by my mother-in-law.   -Ellen

Ingredients

Cake:

1 (18 oz.) box yellow cake mix reserving 1 cup for topping

1/2 cup butter (melted)

4 eggs

2 cups canned pumpkin

2/3 cup milk

1/2 cup brown sugar

1 Teaspoon cinnamon

1/2 Teaspoon ginger

1/2 Teaspoon nutmeg

Topping:

1 cup cake mix (reserved from above)

1/2 cup sugar

1/4 cup butter (cold) cut into thinnish slices

 

Directions

Beat cake mix (minus the 1 cup reserved),  melted butter, and 1 egg; spread into greased and floured 13x9x2 inch pan.

Mix together the pumpkin, 3 eggs, milk, brown sugar, and spices; pour over first layer.

Cut the reserved cake mix, 1/2 cup sugar, and 1/4 cup butter slices into crumb mixture using two butter knives or pastry cutter; Sprinkle over layers already in pan.

Bake at 350 degrees for about 45 minutes, until a toothpick inserted in the center comes out clean.

 

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8 thoughts on “Pumpkin Pie Cake

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