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Better Than Pumpkin Pie Cake




Source of Recipe


Alan's Kitchen Online Magazine






List of Ingredients



• 1 box yellow cake mix (reserve 1 cup)
  
• 1 stick butter or margarine, melted
  
• 4 eggs
  
• 1 can (29 oz) pumpkin
  
• 1 can (5 oz) evaporated milk
  
• 1/2 cup brown sugar
  
• 1/4 cup sugar
  
• 1 1/2 tsp cinnamon
  
• 1/4 tsp nutmeg
  
• Topping:
  
• 1 cup yellow cake mix, reserved
  
• 1 stick butter or margarine, softened
  
• 1/2 cup sugar
  
• 1/2 cup mixed nuts, chopped
  






Instructions



1. Preheat oven to 350 degrees.
   
2. In a mixing bowl using a spoon, mix the cake mix, butter or margarine, and 1 egg. Grease and flour a 9" x 13" baking pan. Pour mixture into pan and level across pan.
   
3. In another mixing bowl, mix the canned pumpkin, 3 eggs, evaporated milk, brown sugar, sugar, cinnamon, and nutmeg. Pour ingredients into pan and spread over first layer.
   
4. To make the topping, in a mixing bowl cut butter or margarine into the reserved yellow cake mix, add the sugar and mix nuts. Sprinkle over second layer.
   
5. Bake for 50 to 55 minutes.
   






Final Comments


Makes 1 9" x 13" pan.