Pumpkin Pie Dessert
This is like pumpkin pie, only better!
Servings: 12
Crust
- 1 box yellow cake mix divided
- ½ cup butter or margarine melted
- 1 egg slightly beaten
Filling
- 1 29-ounce can canned pumpkin or pumpkin pie mix
- 2 teaspoons cinnamon omit if using pumpkin pie mix
- ½ cup brown sugar omit if using pumpkin pie mix
- ⅔ cup milk
- 2 eggs slightly beaten
Topping
- reserved yellow cake mix
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ cup butter or margarine softened
Reserve 1 cup of dry cake mix from box for topping.
Combine remainder of cake mix with other crust ingredients. Mixture will be thick. Spread into a greased 9x13-inch baking dish.
Mix filling ingredients and spread evenly over crust mixture.
Mix reserved 1 cup dry cake mix with other topping ingredients and sprinkle over top of filling.
Bake at 350° F. for 45 to 75 minutes. A knife inserted into middle of cake will come out clean when done. Note: Baking time seems to vary widely.
Serve warm if possible. Cut into squares. Top with whipped cream.