Pumpkin Pie Cake

Every Halloween, my husband's sister, Rosie and I would make at least four pumpkin pies. We would prepare the pies; put them in the oven; and while the pies baked, we would take our children to "Trick or Treat" at the neighbors houses. We always made sure that we were back in plenty of time to take the pies out of the oven. The whole house smelled amazing when we returned. After dinner, we would put on a pot of coffee, and then whip up some heavy cream to serve on top of slices of warm pie. What a Sweet Treat!

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.**