I've never been good at making pies, but I love to have pumpkin pie at Thanksgiving. This pumpkin pie cake recipe is just as good and twice as easy to make!
Ingredients
- 1 package yellow cake mix , 15.25 ounce
- 0.5 cups butter or margarine
- 1 large egg
- 1 can pumpkin puree , 29 ounce
- 0.67 cups evaporated milk
- 3 large eggs
- 0.5 cups white sugar
- 1.5 teaspoons ground cinnamon
- 1 cup brown sugar
- 0.25 cups butter or margarine
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
-
2
Reserve 1 cup cake mix from the package. In a bowl, combine remaining cake mix, melted butter, and 1 egg. Press mixture into the bottom and sides of a 9x13-inch pan to form a crust.
-
3
Mix together pumpkin, evaporated milk, 3 eggs, sugar, and cinnamon until blended. Pour over crust.
-
4
Combine brown sugar and reserved 1 cup cake mix in a bowl, then cut in butter until mixture is crumbly. Sprinkle over pumpkin filling.
-
5
Bake in the preheated oven for 50 minutes. Keep refrigerated.
Nutrition Facts
Per serving
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