Email to Sharkie      

Recipe Categories: Sharkie's HOME PAGEAPPETIZERS BBQ Beans BEVERAGES BREAD BREAKFAST Butters CAKESandPIES CANDY CASSEROLES Condiments COOKIES CROCKPOT DESSERTS Dip EGGS ETHNIC FISHandSEAFOOD FRUIT GIFTS JAMSandJELLIES MARINADES MEATS Mixes PASTA PASTRIES PIZZA POULTRY RICE RVing SALADandDRESSING SANDWICHES SAUCE SAUCES SNACKS SOUPS SOUPSandSTEWS Sousvide VEGETABLES

Pumpkin Pie Cake




Source of Recipe


Peanut


List of Ingredients






Crust: Duncan Hines Butter Recipe cake mix (don’t substitute) with 1 cup reserved
½ cup butter
1 egg

Filling: 30 oz can Libby’s pumpkin pie filling
2 eggs
2/3 cup milk

Topping: 1 cup dry cake mix (from above)
¼ cup butter (cold)
½ cup sugar
1 t. cinnamon

Spray a 9 X 13. Soften butter for crust, mix with remaining ingredients. Press or spread over bottom of pan/dish.

Beat filling ingredients until smooth. Pour over crust.

Cut together the solid butter with other ingredients...pastry blender works well. Make a crumbly mixture and spoon over the top of filling mixture.

Bake at 350 for 45 minutes to 1 hour. Observe the middle and when it stops jiggling....take it out!

Best served fresh and slightly warm....top with whipped cream, Cool Whip, or topping of choice as desired.
Enjoy!


Recipe