
Last Halloween, my supervisor, Dona, made a "Pumpkin Pie Cake". She brought it into work and it disappeared in a matter of minutes. OMG!! This is a real winner. Dona was good enough to share the recipe with us. If you like Pumpkin Pie, you're going to love this. Great for Thanksgiving, too!
Pumpkin Pie Cake
- 18 1/2 oz pkg yellow cake mix, divided
- 1/2 cup butter, softened
- 4 eggs, divided
- 29 oz can pumpkin
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 2/3 cup evaporated milk
- 1 1/2 tsp cinnamon
Set aside one cup cake mix for topping. Combine remaining cake mix, butter, and one egg in a medium bowl. Mix well and pour into a greased 13" x 9" baking pan. In another bowl, mix together pumpkin, remaining eggs, brown & white sugars, evaporated milk and cinnamon. Pour over cake batter. Sprinkle topping (below) over the pumpkin layer. Bake at 350 degrees for 50-60 minutes. Serves 8-10.
Topping
- 1 cup reserved yellow cake mix
- 1/2 cup sugar
- 1/2 cup chopped pecans or walnuts
- 1/4 cup butter, softened
Mix all ingredients together with a fork until crumbly.
**I just love pumpkin picking time.**
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