PUMPKIN PIE CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1 box yellow cake mix
reserve 1 c. for topping)
1/2 c. Margarine, melted
1 egg, beaten
Filling:
1 can 29 oz. pumpkin
1-1/2 c. sugar
4 eggs, slightly beaten
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 12 oz. can evaporated milk
Topping:
1 c. yellow cake mix
1/2 c. sugar
1 tsp. cinnamon
1/4 c. margarine, softened
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Directions: |
Directions:Mix the crust ingredients together (removing 1 cup mix for topping. Spread and pat the mixture on the bottom of a rectangular 9X13” cake pan. Stir the filling ingredients together until well blended, then pour over the crust. Cut in the topping ingredients together with a fork to blend in the margarine. This will be crumbly. Sprinkle on top of the filling. It will sink but float back up during cooking. Bake at 350º for 60 –70 min. (a knife inserted into the filling should come out clean when the cake is done.) Serve warm or chilled with ice cream or whipped cream. |
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Number Of
Servings: |
Number Of
Servings:15 |
Personal
Notes: |
Personal
Notes: Grandpa Bud Willis made this recipe often. Now Chris usually makes a double batch. It is great! Some like it better than pumpkin pie. Butter will make the topping
smooth not crumbly so we like margarine for this recipe.
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