Recipe 1385 - Layered Pumpkin Pie Cake
Recipe 1385 - Layered Pumpkin Pie Cake
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1/2 cup softened butter
5 eggs
1 - 29oz. can Libby's pumpkin
1/2 cup Domino's dark brown sugar (packed)
2/3 cup milk
1 tsp. pumpkin pie spice
Cool Whip
Topping: 1/2 cup white sugar; 1/4 cup softened butter; 1/2 cup
chopped pecans
In a large bowl add the whole box of yellow cake mix. Measure out 1
cup of the cake mix for later--leave the rest in the bowl. Add 1/2 cup
softened butter and 1 beaten egg to the cake mix in the bowl--stir until
mixed. Press the mixture into the bottom of a greased 9 x 13 cake
pan--set aside. In a mixer add 4 eggs--beat. Add brown sugar--beat.
Add pumpkin pie spice and pumpkin--beat. Slowly add milk--beat.
Pour the batter on to the crust in the cake pan--set aside. In a
separate bowl add 1 cup reserved yellow cake mix, 1/2 cup white
sugar, 1/4 cup softened butter, and the chopped pecans--mix until it
forms crumbs. Sprinkle the pecan mixture evenly on top of the
pumpkin batter in the cake pan. Bake at 350 degrees for 45-55
minutes. Cool completely, then refrigerate overnight. Serve with Cool
Whip.
Continue to:
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- 1362 - Springform Turtle Cheesecake
- 1329 - Rhubarb Spice Cake
- 1423 - Coconut Graham Squares
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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