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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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My mom would make this every Thanksgiving. It's better than pumpkin pie! Ingredients:
1 (29 ounce) can pumpkin |
1 cup white sugar |
3 eggs |
1 (12 fluid ounce) can evaporated milk |
1 tablespoon pumpkin pie spice |
1 (18.25 ounce) package yellow cake mix |
1 cup butter, melted |
2 cups frozen whipped topping, thawed |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
2. In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
3. Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
4. Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
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