Delicious served warm with whip cream or ice cream!
- Preparation Time:
- Cooking Time:
- Good for: 12-18
1 package yellow cake mix
1/2 cup butter, melted and cooled
16 oz. Canned Pumpkin
1 5oz can Evaporated milk
1/2 cup packed brown sugar
2 1/2 t pumpkin pie spice
2 T Sugar
2 T butter softened
1 t cinnamon
In a large bowl, combine the dry cake mix, the 1.3 cup butter and 1 of the eggs. (Reserve 1 cup of this mixture)
Spread the remaining mixture in an ungreased 13 x 9 x 2 inch pan. Pressing to form and even crust.
In a medium bow, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar, and the pumpkin spice. Pour the mixture over the prepared crust.
Combine the reserved 1 cup cake mixture, granulated sugar, 2 T butter, and the cinnamon. Dot evenly over the pumpkin filling. Bake in a 350 degree oven for 45-50 minutes. Serve with whipped cream sprinkled with cinnamon or a cinnamon stick. Store in the refrigerator or it can be frozen. Makes 12 servings.
Thanks to Suzzy Czarnecki for this recipe.