Pumpkin Pie Cake
Source of Recipe
Linda's Family Fav
List of Ingredients
1 box (2 lb 2 oz.) yellow cake mix
3/4 cup ( 1 1/2 sticks) unsalted butter, softened and divided
4 large eggs, divided
1 can (1 lb. 13 oz) pumpkin pie filling
1 1/2 cups granulated sugar
2/3 cup evaporated milk, can use fat free
2 tsp. ground cinnamon or pumpkin pie spice if using just pumpkin
1 cup chopped walnuts or pecansRecipe
Preheat oven to 350 F. Grease a 13 x 9 inch glass baking pan. Remove 1 cup of cake mix, set aside. In a large bowl of electric mixer on high speed, beat remaining cake mix, 1/2 (1 stick) of the butter, and 1 of the eggs. Press into prepared pan.
In same bowl with mixer on medium speed, beat pie filling, the remaining 3 eggs, 1 cup of the sugar, the evaporated milk and the cinnamon. Pour over "crust"
In same mixing bowl on low speed, combine reserved cake mix, remaining 1/2 cup sugar, and 1/4 cup butter until crumbly, sprinkle over filling.
Sprinkle pecans over topping. Bake 1 hour and 15 minutes, until filling is set and topping lightly browned. Cool in pan on wire rack, cut in bars.
Serves 20
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