Crust:
1 pkg. yellow cake mix (reserve 1 c. for topping)
1 egg
½ c. butter, softened
Filling:
2 c. pumpkin puree
1 pkg. yellow cake mix (reserve 1 c. for topping)
1 egg
½ c. butter, softened
Filling:
2 c. pumpkin puree
½ c. sugar
2 ½ t. pumpkin pie spice
2 eggs
⅔ c. evaporated milk
Topping:
reserved 1 c. cake mix
¼ c. butter (cold)
¼ c. brown sugar
Preheat oven to 350⁰. Grease a 9x13 pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg & butter. Press mixture into the bottom & up the sides of the pan to form a crust.
Mix together the pumpkin, 2 eggs, sugar, pumpkin pie spice & evaporated milk until blended. Pour over the crust. Combine the brown sugar & reserved 1 c. cake mix, then cut in the butter until crumbly. Sprinkle over filling.
Bake in preheated oven for 45 minutes. Serve warm with cool whip. Cover loosely (it'll get soggy if you cover it too tight)
2 ½ t. pumpkin pie spice
2 eggs
⅔ c. evaporated milk
Topping:
reserved 1 c. cake mix
¼ c. butter (cold)
¼ c. brown sugar
Preheat oven to 350⁰. Grease a 9x13 pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg & butter. Press mixture into the bottom & up the sides of the pan to form a crust.
Mix together the pumpkin, 2 eggs, sugar, pumpkin pie spice & evaporated milk until blended. Pour over the crust. Combine the brown sugar & reserved 1 c. cake mix, then cut in the butter until crumbly. Sprinkle over filling.
Bake in preheated oven for 45 minutes. Serve warm with cool whip. Cover loosely (it'll get soggy if you cover it too tight)
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