The best of both worlds, this desserts embodies the creaminess of pumpkin pie and the body of pumpkin cake.
In a medium-sized bowl, combine the butter, egg, and cake mix (set aside one cup of the cake mix for use in the topping). Mix until well blended, and spread evenly into a 9×13 inch pan. Don’t worry about buttering your pan; there’s enough butter in this bad boy to ensure the cake won’t stick to the pan.
In a clean bowl, mix pumpkin, 1 cup sugar, and spices. Mix until well blended and spread over the cake layer in the 9×13-inch pan.
In a small clean bowl, mix the topping ingredients using a pastry cutter or knife. Sprinkle over the top of the pumpkin pie layer.
Bake in a preheated 350-degree oven for 45 to 60 minutes. The cake is done when it’s golden brown all over. This is extra yummy when served with a hearty dollop of whipped cream or vanilla ice cream.
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Excellent recipe. I wouldn’t change a thing. Tasty, fills the craving of cake and pie and I’m glad I found this to add to my recipe file. Thanks stephaniemaag.
My husband loves any pumpkin dessert and this filled his cravings and I had everything in the pantry, so it was easy..
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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