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RECIPES/Desserts
Pumpkin Pie Cake
Like a Pumpkin Pie nestled in the center of a crumb cake! Yummy. This is a good cake to make a day ahead and refrigerate overnight as the spices really come out then!
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Recommended Servings
12-18 servings
COOKING
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INGREDIENTS
Crust:
1 Spice Cake Mix (reserve 1 cup for topping)
1 stick butter very soft
1 Egg

Filling:
4 eggs
2 cans 13oz each Pumpkin
5 oz Sweet Condensed Milk
1/2 cup brown sugar
2 tsp cinnamon

Topping:
1 cup reserved spice cake mix
4 TBS Butter, cold
1 cup chopped pecans (glazed are good here)
1 tsp cinnamon
Instructions
Crust:
Take out 1 cup of spice cake mix to reserve for topping. Mix rest with softened butter and egg and press into bottom of 9x13 cake pan.

Filling:
Whisk eggs till combined and add to pumpkin, sweetened condensed milk, sugar and cinnamon. Pour over crust.

Topping:
Chop butter into small pieces and combine with reserved cake mix with two forks till small crumbles, mix in nuts and cinnamon. Sprinkle mixture over filling in cake pan.

Bake at 350 degrees for 70 to 75 minutes. Cool completely and slice. Refrigerate leftovers, better the second day!
RECIPE FACTS

Servings: 12-18 servings

Nutritional information per serving

No nutrition information available

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