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Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Donna Gamble (Ruth's Lineage)
Added: Monday, July 13, 2009
Category:
Category:
Ingredients:  
Ingredients:  
Bottom Crust:

1 box yellow cake mix (reserve 1 cup)
1/2 c. margarine, very soft
1 egg
Filling:

1 large can (1 lb. 13 oz) pumpkin
1 c. sugar
3 eggs
2/3 c. evaporated milk
2 t. cinnamon

Topping:

1 c. reserved cake mix
1/2 c. sugar
1/4 c. margarine softened
1 c. chopped pecans
Directions:
Directions:
For crust, mix ingredients together and press into a 13 x 9 inch pan. For filling, mix ingredients together and pour over crust. For topping, mix cake mix, sugar and margarine together until crumbly. Sprinkle over filling. Sprinkle pecans on top.

Bake at 350F for 1 hour and 15 minutes. Serve warm with whipped topping.
Personal Notes:
Personal Notes:
I prefer it cool.

 

 

 

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