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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 14 |
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I've made this recipe a number of times over the years. It's a recipe I found in my newspaper. It's a treat I often make on Thanksgiving. Great served with a scoop of vanilla ice-cream. Ingredients:
bottom layer |
1 (18.25-ounce) yellow cake mix, set aside 1 cup to use in topping |
1/2 cup margarine, melted |
1 egg |
topping |
1 cup yellow cake mix |
1/2 cup sugar (can be adjusted) |
1/4 cup margarine |
1/4 cup chopped nuts (optional) |
filling |
1 28-ounce can pumpkin puree |
3 eggs |
1/3 cup milk 1/2 cup brown sugar |
1/2 cup white sugar |
2 tsp. cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Make bottom layer by mixing ingredients to fully combine.
3. Press into greased 9-inch-by-13-inch pan.
4. Combine topping ingredients, except the nuts, into fine crumbs and keep cold.
5. Mix all filling ingredients with electric mixer on low until fully combined.
6. Pour over bottom layer.
7. Sprinkle topping over all.
8. Top with chopped nuts, if desired.
9. If using metal pan, bake at 350 degrees for 45 to 50 minutes.
10. If using a glass pan, bake at 350 degrees for 15 minutes, then turn down oven to 325 degrees and bake for an additional 35 minutes.
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