This is one of my favorites for this time of year. Recipe from Janeen Bennett.
Crust:
1 Box Yellow cake mix - reserve 1 cup for topping
1 Egg
1/2 cup Margarine or butter, melted
Mix until combined. Press into a grease 9x13 (original recipe says to only grease the bottom of the pan)
Middle:
1 large can Pumpkin Pie Filling
2 Eggs
1 small can (2/3 C) Evaporated milk
Beat until combined, pour over bottom cake layer.
Topping:
1 cup reserved Yellow cake mix
1/2 cup Sugar
1 tsp. Cinnamon
1/4 cup Cold Margarine/butter
Combine with pastry cutter or fork until crumbly. Sprinkle over top. Bake at 350 for 45 minutes. Best served with homemade whipped cream!
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