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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Perfect easy variation from standard pumpkin pie Ingredients:
18 1/4 ounces yellow cake mix (1 package) |
8 tablespoons butter, room temperature |
4 large eggs |
29 ounces pumpkin (1 large can) |
5 ounces evaporated milk (1 small can) |
1 1/4 cups sugar, divided |
2 teaspoons ground cinnamon |
4 tablespoons butter, chilled |
Directions:
1. Place rack in the center of the oven and preheat the oven to 350.
2. Lightly grease (I use Pam for baking cooking spray) 13x9in pan. Set pan aside.
3. Crust:.
4. Measure out 1 cup of cake mix and reserve for the topping.
5. Place remaining cake mix, 1 stick butter and 1 egg in mixing bowl.
6. Blend with an electric mixer on low speed until well combined (1 minute).
7. Using your fingertips, press the batter over the bottom of the prepared pan so that it reaches the sides.
8. Filling:.
9. Place pumpkin, milk, 1 cup sugar, remaining 3 eggs and cinnamon in the same large mixing bowl used to prepare the crust and with the same beaters (no need to clean either).
10. Blend on low speed until combined (30 seconds)
11. Increase the mixer speed to medium and beat until the mixture lightens in color and texture, 1 to 2 minutes more.
12. Pour the filling over the crust in the pan, spreading to the sides of the pan with a rubber spatula. Set pan aside.
13. Topping:.
14. Place remaining 1/4 cup sugar, chilled butter and reserved cake mix in a clean medium-sized bowl.
15. Beat with an electric mixer on low speed until just combined and crumbly (30 seconds to 1 minute).
16. Distribute the topping evenly over the filling mixture. Place the pan in the oven and bake until the center no logger jiggles, appx 70 minutes.
17. Remove the pan from the oven and let cool on wire rack for 20 minutes.
18. Cut the cake into squares and serve with whipped cream if desired.
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