September 27, 2016

Pumpkin Pie Cake

Crust:

1 pkg. yellow cake mix, remove 1 c.
½ c. melted butter
1 egg

Filling:

1 lg. can pumpkin
1/2 t. nutmeg
1/2 t. ginger
2 t. cinnamon
1 c. light brown sugar
4 eggs
1 c. whole milk

Topping:

1 c. cake mix
1/2 c. softened butter
1 c. sugar

Combine crust ingredients and pat into bottom of a 13×9 pan. Pour filling over crust. Mix topping ingredients together and sprinkle over filling. Sprinkle with chopped nuts. Bake at 350° for 45 minutes.

Virginia Hosmer, Plymouth