Better Than Pumpkin Pie Cake

pumpkin pie cake

Ingredients: (Makes 1 (9×13 pan) or 12 servings. )

  • 1 box Yellow Cake Mix (reserve 1 cup)
  • 1 stick butter or margarine, melted
  • 4 eggs
  • 1 can (29-ounces) pumpkin
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1-1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Topping :
  • 1 cup Yellow Cake Mix reserved
  • 1 stick butter or margarine, softened
  • 1/2 cup sugar
  • 1/2 cup mixed nuts, chopped

Preheat oven to 350° F. Grease and flour a 9×13-inch baking pan. In a mixing bowl using a spoon, mix the cake mix, butter or margarine, and 1-egg. Pour mixture into pan and level across pan. In another mixing bowl, mix the canned pumpkin, 3 eggs, evaporated milk, brown sugar, sugar, cinnamon, and nutmeg. Pour ingredients into pan and spread over first layer. To make the topping, in a mixing bowl cut butter or margarine into the reserved Yellow Cake Mix, add the sugar and mix nuts. Sprinkle over Second layer. Bake for 50 to 55 minutes. Cool for 30 minutes.

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