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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Recipe from the Sept/Oct 2004 issue of quick Cooking. Cook time does not reflect the 2 hour chill time. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1/2 cup butter, melted |
3 eggs |
1 (30 ounce) can pumpkin pie filling |
1 (5 ounce) can evaporated milk |
1/2 cup sugar |
1/4 cup flour |
3 teaspoons ground cinnamon |
Directions:
1. In large bowl, combine the cake mix, butter and one egg until crumbly.
2. Set aside 2/3 cup for topping.
3. Press the remaining crumbs into a greased 13-in.X 9-in.X 2-in. baking dish.
4. In mixing bowl, beat the remaining eggs.
5. Add the pie mix and milk; pour over crust.
6. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
7. Bake at 350*F for 45 to 50 minutes or until top is golden brown.
8. Cool on a wire rack for 1 hour.
9. Refrigerate for 2 hours or until chilled before cutting.
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