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This is a wonderful dessert. I misunderstood the directions and reserved the cup of cake mix after mixing with butter and egg. Worked well because I only had to cut in the sugar and cinnamon. Saved on additional fat of 1/4 cup butter. Also, added 1/2 cup crushed pecans to the topping. Superb!
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Instructions
Mix together cake mix (reserving one cup for later), melted butter and one egg. Pat in bottom of 13x9-inch pan.
In a large bowl, mix together pumpkin pie mix, evaporated milk and 2 eggs. Beat on medium speed with mixer until well blended. Pour mixture over first layer.
Put remaining one cup of cake mix into a small bowl. Add cinnamon and sugar. Cut in 1/4 cup of butter until mixture is the size of small peas. Sprinkle over pumpkin layer.
Bake in 350°F oven for 45 to 50 minutes or until a knife inserted in the middle comes out clean. Cool and serve with a dollop of whipped cream or Cool Whip.
Author's Comments
This is a great Thanksgiving recipe because it has more servings than a pumpkin pie, and you don't have to worry about the "dreaded" pie crust. It is also a nice dish if you are having company anytime during the month of November.
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desserts, pumpkin cake, pumpkin dessert, Thanksgiving