"Hunger is the best sauce in the world."--Cervantes

Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ivey Mitchell
Added: Sunday, November 11, 2007


1 pkg. yellow cake mix, divided (no pudding included)
1/2 C butter or margarine, melted
1 egg

1 large can pumpkin pie mix (or 2 C pumpkin + 2 1/2 tsp. pumpkin pie spice + 1/2 C brown sugar)
2 eggs
2/3 C milk

1 C reserved cake mix
1/4 C sugar
1 tsp. cinnamon
1/4 C butter or margarine

Crust: Combine and press into a 9x13 inch pan.
Filling: Blend until smooth. Pour onto crust.
Topping: Mix dry ingredients and cut butter into it until crumbly. Sprinkle over top.

Bake at 350 for 45-50 minutes, until center is not jiggly. Serve with a dollop of whipped cream.

Personal Notes:
Personal Notes:
Delicious fall dessert! Slightly different than Suzy's and definitely not low fat, but I prefer this to pumpkin pie.




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