You know it's good when my mom names this cake after herself! We made about 10 of these cakes last fall. And I celebrated my pretend birthday this year with one. Is there any better recommendation than that?
It has a crust made with a yellow cake mix, a creamy pumpkin layer, & then a streusel topping with cake mix, butter & spices. What's that I see...yes, it's the many pumpkin pie cakes I will make and eat this fall.
For Crust:
1 pkg yellow cake mix (reserve 1 cup)
1/2 cup butter, melted
1 egg, beaten
For Filling:
1 can (16oz) pumpkin
2 eggs
2/3 cup evaporated milk
1/4 cup sugar + 1/2 cup brown sugar
1 tsp pumpkin pie spice
For Topping:
1 cup reserved cake mix
1/4 cup brown sugar
1 tsp pumpkin pie spice
2 Tbls melted butter
To make crust, combine cake mix, egg & butter. Press into a 9x13 pan that has been sprayed with Pam.
To make filling, mix pumpkin, eggs, evaporated milk, sugars & spice. Pour over crust.
To make topping, combine reserved cake mix, sugar, spice & butter. Sprinkle over filling.
Heat oven to 400. Bake for 10 minutes, then reduce heat to 350 & bake for 30 minutes until knife inserted in center comes out clean. Top with Cool Whip.
Serves 12 (or one hungry Kristin!)
Kristin
i know it's totally not pumpkin season but we're having the missionaries to dinner and of course, we forgot until they called. and we happened to have all these ingredients so it just came out of the oven and smells so tasty. thanks for sharing!
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