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Pumpkin Cake

Butter bottom layer, pumpkin-y middle and a spiced top make this pumpkin cake so good you may not want any pumpkin pie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 20 servings

Ingredients

  • 1 box yellow cake mix

Bottom Layer/Crust

  • 1 egg
  • 1/2 c butter, melted

Pumpkin Filling

  • 2 c. pumpkin
  • 1/8 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 c brown sugar
  • 1/2 c sugar
  • 1/2 c evaporated milk
  • 1/2 c milk

Topping

  • 1/4 c butter, melted
  • 1 Tbsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice

Instructions

  • Preheat oven to 350 degrees F.
  • In a small bowl, mix 1 cup dry yellow cake mix with 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice, Set aside.
  • In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter. Press into the bottom of a 9x13 pan. (I recommend lining it with tin foil and spraying it with cooking spray.)
  • In a medium bowl, beat together pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.
  • Pour the pumpkin mixture over the crust pressed in the bottom of the pan.
  • Sprinkle spiced cake mix from step 2 over the top.
  • Bake for 60-65 minutes.
  • Let cool before serving with whipped cream or vanilla ice cream.