Pumpkin Pie Cake

By á-47

Ingredients

• 1 box yellow cake mix
• 1 stock butter, room temperature
• 4 eggs
• 2 cans (15 oz each) pumpkin
• 1 can (5 oz) evaporated milk
• 1 cup sugar
• 2 tea. cinnamon
• 1/2 stick butter, cut into small pieces, chilled
• 1 cup pecans, chopped
• Whipping cream

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 9x13 pan.

CRUST: Measure out 1 cup of the dry cake mix, set aside. Place remaining cake mix, 1/2 cup butter and one egg in mixing bowl. Beat until fully combined. Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.

FILLING: Combined pumpkin, evaporated milk, 1 cup sugar, 3 remaining eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again, on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.

TOPPING: Place chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes. Stir in pecans. Distribute topping over the filling.

Bake until the center no longer jiggles when you shake the pan and the top has browned, approx. 1 hour.

Remove from the oven and cool at least 20 minutes before serving. Serve cold or warm with whipped cram. Store in refrigerator for up to a week.