cakeMix - Pumpkin Crisp*
Source of Recipe
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If you like pumpkin pie, you should like this. This is much easier.
cakeMix - Pumpkin Crisp*
1, 18.5 ounce package yellow cake mix
3 eggs
1/2 cup melted butter
1/2 cup. softened butter
1, 29 ounce solid packed canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon grouond ginger
1/4 teaspoon ground cloves
1/2 cup PLUS 3/4 cup granulated white sugar, separated
2/3 cup evaporated milk
Heat oven to 350 degrees F. Need a 9 x 13 x 2 inch baking pan.
Set aside 1 cup of the cake mix for the topping.
Combine the remaining cake mix, 1 of the eggs, and melted butter together.
Pat into the bottom of the baking pan for a crust.
In a large bowl, mix the pumpkin, the other 2 eggs, cinnamon, ginger, cloves,
the 1/2 cup sugar, and the evaporated milk together.
Pour the pumpkin mixture over the crust.
In a small bowl, stir together the 1 cup cake mix and the 3/4 cup of the sugar.
Add the softened butter and mix together until it resembles coarse crumbs.
Sprinkle the crumb mixture on top of the pumpkin mixture.
Bake for 55 minutes.
Makes 18 servings.
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