Pumpkin pie cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Box Yellow Cake mix Reserve 1 cup for topping |
| ½ | cup | Butter, melted |
| 1 | each | Egg |
| 29 | ounces | Pumpkin |
| 3 | eaches | Eggs |
| 1 | cup | Cake mix (reserved) |
| ½ | cup | White sugar |
| ½ | cup | Brown sugar |
| ½ | cup | White sugar |
| ⅔ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1½ | teaspoon | Cinnamon |
| ¼ | cup | Butter, cold |
| 1 | cup | Nuts, chopped |
Directions
TOPPING
Stirring by hand, mix together the cakes, melted butter and 1 egg (do not use cake mix directions). Spread mixture in bottom of a 9x13-inch pan. Mix all of remaining ingredients together and pour over first mixture.
TOPPING: Mix the 1 cup of cake mix, sugar, butter and nuts together and sprinkle over top of cake. Bake cake at 350 degrees for 55 minutes.
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-14-95