Better Than Pumpkin Pie Cake
Donna Tolman
1 yellow cake mix (save out 1 cup)
1/2 c. melted butter or margarine
1 egg
Mix and pat into lightly greased 9×13 pan.
Filling:
1 large can pumpkin (I like Libby brand)
2 eggs. 1/2 c. brown sugar
1/2 c. milk. 1/2 t. salt
2 t. pumpkin pie spice
Mix well and pour over cake layer.
Topping:
1 c. cake mix. 1/2c. sugar
2 T. melted butter or margarine
Mix and crumble over filling.
Bake at 350 for 50 minutes.
This is gone long before the pumpkin pie at our house on Thanksgiving!
Best served warm with vanilla ice cream!
