Crust:
1 box yellow or spice cake mix, reserve 1 cup for topping
1/2 cup melted butter
1 egg
Filling:
1 can pumpkin (29 oz)
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 eggs
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon ginger
1/4 teaspoon cloves
Topping:
1 cup dry cake mix (reserved)
1/4 cup sugar
1 teaspoon cinnamon
1/8 cup butter
-Preheat over to 350 degrees
-Lightly spray a 9x13 pan with non-stick cooking spray.
-In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter, and egg. Spread into greased pan.
-For the filling mix all ingredients together and pour over crust mixture in pan.
-For the topping mix together reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture.
-Bake 1 hour or until a nice inserted in the middle comes out clean.
-Chill and serve with real whipped cream.
*recipe by sisters cafe
