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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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When we bake these layered squares, our kitchen smells wonderful, writes Ruth Chiarenzsa from her home in La Vale, Maryland. They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house! Ingredients:
1 package yellow cake mix (regular size) |
1/2 cup butter, melted |
1 egg |
filling: |
1 can (30 ounces) pumpkin pie filling |
1 can (5 ounces) evaporated milk |
2 eggs, lightly beaten |
topping: |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
Directions:
1. In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish.
2. For filling, in a large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust.
3. For topping, combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
4. Bake at 350° for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours before serving. Yield: 12-15 servings.
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