Pumpkin Pie Cake II Recipe

Ingredients
<br>- 1 (18.25 ounce) package yellow cake mix
<br>- 1  egg
<br>- ½ cup margarine
<br>- 1 (29 ounce) can pumpkin puree
<br>- 3  eggs
<br>- ½ cup white sugar
<br>- 1 ½ teaspoons ground cinnamon
<br>- ⅔ cup evaporated milk
<br>- ¼ cup margarine
<br>- 1 cup brown sugar
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
<br>step 2: Reserve 1 cup of cake mix from the package.  In a bowl, combine remaining cake mix, 1 egg and melted margarine.  Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
<br>step 3: Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended.  Pour over the crust.  Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly.  Sprinkle over the filling.
<br>step 4: Bake in the preheated oven for 50 minutes. Keep refrigerated.
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Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 egg
- ½ cup margarine
- 1 (29 ounce) can pumpkin puree
- 3 eggs
- ½ cup white sugar
- 1 ½ teaspoons ground cinnamon
- ⅔ cup evaporated milk
- ¼ cup margarine
- 1 cup brown sugar

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
step 2: Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
step 3: Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
step 4: Bake in the preheated oven for 50 minutes. Keep refrigerated.

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