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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 18 |
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I got this recipe from a friend 30 years ago and it was always a favorite at family get togethers and potlucks. Over the years, through several moves, the recipe was lost. I have tried several similar, but none were quite the same. Well, I just found the original recipe and am posting it here for safe keeping. Enjoy! (I know I will). Ingredients:
1 (18 1/2 ounce) package yellow cake mix |
1 large egg |
1/2 cup butter, softened |
1 (16 ounce) can pumpkin |
3/4 cup sugar |
1 teaspoon cinnamon |
1/4 teaspoon clove |
1/2 teaspoon ginger |
1 cup evaporated milk |
3 large eggs |
1/2 cup sugar |
1 teaspoon cinnamon |
3 tablespoons butter |
Directions:
1. Remove 1 cup cake mix and set aside.
2. Combine remaining cake mix, 1 egg, and butter.
3. Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
4. Dip hand in flour and then pat dough mixture into bottom of prepared pan.
5. In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
6. Pour over dough in pan.
7. To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
8. Cut in 3 Tablespoons butter.
9. Sprinkle mixture over top of pumpkin filling in pan.
10. Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.
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