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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- Bake for 50 to 55 minutes.
Final Comments
Makes 1 9" x 13" pan.
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