Wednesday, December 19, 2012

Creamy filling that is just like pumpkin pie with a crunchy topping like a cobbler? 1 full size yellow cake mix 1 small yellow cake mix (like jiffy) 1 1/2 cups softened butter, divided 4 large eggs 1 15-ounce can of 100% pure pumpkin (not pie filling) 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 can evaporated milk 2 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon real vanilla 3 teaspoons pumpkin pie spice 1 cup chopped pecans (if you like) Preheat oven to 350 degrees. Grease a 13 x 9 inch baking pan. Remove 1 cup of the cake mix from the box, and set aside. In a large bowl, beat remaining cake mix, 1/2 cup of the butter, and 1 egg. Evenly press into the prepared pan. In the same bowl, beat the pumpkin, the 3 remaining eggs, all the sugar, the can of evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla. Pour mixture over crust. Mix the 1 c of cake mix left with the other box of cake mix. Sprinkle dry cake mix evenly over batter in the pan; drizzle the other cup of melted butter evenly over the top then sprinkle with pecans. Bake for 1 hour and 15 minutes, or until filling is set. Cool for 30 minutes,cut into squares, and top with sweetened whipped cream if desired.

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