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Pumpkin Pie Cake

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Submitted by: jcaughlin

 

Bake this yellow cake topped with spiced pumpkin and whipped cream for a wonderful holiday dessert.
 

Ingredients

  • 1 pkg lg. yellow cake mix
  • 1/2 C (1 stick) butter, melted and cooled
  • 3 eggs
  • 1 16 oz. can pumpkin
  • 1 5 oz. can (2/3 C) evaporated milk
  • 1/2 C packed dk. brown sugar
  • 1 t cinnamon
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1/2 t allspice
  • 2 T granulated sugar
  • 2 T butter, softened
  • 2 t cinnamon
  • 3/4 C chopped, toasted pecans
  • Vanilla ice cream or frozen whipped topping

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Method

Combine dry cake mix, melted butter and 1 egg. Beat until well combined. Reserve 1 C of mixture. Spread remaining mixture in ungreased 13x9x2 inch baking pan, pressing to form an even crust. Beat together remaining eggs, pumpkin, evaporated milk, brown sugar and spices Pour mixture over the prepared crust. Cream reserved cup of cake-mix mixture, granulated sugar, softened butter, chopped pecans and cinnamon. Using small, uniform amounts, dot over pumpkin filling. Bake at 350 degrees F. for 45 - 50 min. or until knife inserted near center comes out clean Cool in pan on wire rack. Cut into squares. Serve topped with whipped cream or ice cream.

 

Notes:

 

Number of Servings: 12-14

 

Submitted by: jcaughlin ()

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