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Pumpkin Pie Cake Recipe

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This recipe for Pumpkin Pie Cake, by , is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Scheibel

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow cake mix (without pudding)
16 oz. can pumpkin
3 eggs
5 oz. evaporated milk (2/3 cup)
Cinnamon
Sugar
Butter
Nutmeg and cloves
Topping:
1/4 cup butter
1/4 cup sugar
1 t. cinnamon

Directions:
Directions:
Set aside 1 cup cake mix. Melt 1/2 cup butter. Beat together remaining cake mix, melted butter, and 1 beaten egg. Spread in greased and floured 9x13 pan. Mix together the pumpkin, milk, eggs, sugar, and spices; then pour over cake batter in pan. With pastry blender, mix 1/4 cup butter, reserved cake mix, 1/4 cup sugar, and 1 t. cinnamon until crumbly. Sprinkle over pumpkin layer. Bake at 350 for 45 minutes. Cool and refrigerate. Serve warm with whipped topping all fall!

 

 

 

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