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.

 

Print Friendly, PDF & Email
Share it real good . . .
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on RedditEmail this to someonePrint this page

8 thoughts on “Pumpkin Pie Cake

  1. Pingback: Day 4 – My Mighty Party! « Fifty Shades of Peach

  2. Pingback: Day 5: My heart is full. « Fifty Shades of Peach

  3. Pingback: Day 5: My heart is full. | Fifty Shades of Peach

  4. Pingback: Day 4 – My Mighty Party! | Fifty Shades of Peach

  5. Pingback: Canned Pumpkin Underachievers Unite! | Sisterhood of the Sensible Moms

  6. Pingback: Peggy's Most Delicious Apple Cake | Sisterhood of the Sensible Moms

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge