- 1 pkg. (18 ¼ oz.) yellow cake mix
- 1/2 cup butter, melted
- 1 egg
- 1 can (30 oz.) pumpkin pie filling
- 1 can (5 oz.) evaporated milk
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 1/4 cup flour
- 3 teaspoons ground cinnamon
In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13 x 9 inch baking dish. For crust, in large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust. For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350° for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours before serving. Sue?s comment: I use brown sugar in topping.
Sue Scharf, East Rochester, OH
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