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Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake is from The Hegvik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 box yellow cake mix (reserve 1 c. for topping)
1/2 c. melted butter
1 egg

Filling:
20 oz. pureed pumpkin
12 oz. can of evaporated milk
1 and 1/2 c. sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. ginger
1/4 tsp. ground cloves

Topping:
1 c. cake mix (that has been reserved)
1/4 c. sugar
1 tsp. cinnamon
1/8 c. butter
Directions:
Directions:
Preheat oven to 350ºF. Spray 9x13 pan. Mix together CRUST ingredients and spread into the bottom of pan. Mix FILLING ingredients together very well and pour over crust. Mix TOPPING ingredients together until crumbly and sprinkle over the top. Bake uncovered for 1 hour. Let cool* and serve with whip cream or cool whip.

*It was delicious after it had cooled uncovered for about an hour, but it was even better the next day after it had been sitting covered all night. If serving guests, I would bake it in the morning, allow it to cool for a few hours on the counter uncovered. Then cover it for the rest of the day until ready for dessert.

 

 

 

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