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Enjoy this recipe from Fall Cooking for Family & Friends.
Submitted by: Bootsie Dominick from Suches, GA
18-1/4 oz. pkg. yellow cake mix, divided
3/4 c. butter, melted and divided
4 eggs, divided
29-oz. can pumpkin
1/2 c. brown sugar, packed
2/3 c. evaporated milk
2 t. pumpkin pie spice
1/2 c. sugar
1/4 c. chopped nuts
Reserve one cup dry cake mix for topping. In a large bowl, combine remaining cake mix, 1/2 cup melted butter and one beaten egg. Press batter into the bottom of a greased 13"x9" baking pan; set aside. In another bowl, whisk together pumpkin, remaining beaten eggs, brown sugar, evaporated milk and spice. Spoon over batter in pan. In another bowl, combine reserved cake mix, remaining melted butter, sugar and nuts; sprinkle over pumpkin layer in pan. Bake at 350 degrees for 50 minutes. Serve warm or chilled. Makes 8 to 10 servings. | |
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Reserve one cup dry cake mix for topping. In a large bowl, combine remaining cake mix, 1/2 cup melted butter and one beaten egg. Press batter into the bottom of a greased 13"x9" baking pan; set aside. In another bowl, whisk together pumpkin, remaining beaten eggs, brown sugar, evaporated milk and spice. Spoon over batter in pan. In another bowl, combine reserved cake mix, remaining melted butter, sugar and nuts; sprinkle over pumpkin layer in pan. Bake at 350 degrees for 50 minutes. Serve warm or chilled. Makes 8 to 10 servings. |
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