Ingredients
- Cake Mix
- 1/2 cup white rice flour cup tapioca flour
- 1/3 cup potato starch
- 1 1/2 tsp Xanthan gum
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 2/3 cups sugar
- 1/2 tsp grated orange zest
- Crust
- 1 Egg
- 1/2 Cup Butter, Melted
- Pumpkin Filling
- 1 (29 Oz)Can Pumpkin Puree
- 2 Eggs
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Cinnamon
- 1/2 Cup White Sugar
- 2/3 Cup Evaporated Milk
- Topping
- 3/4 Cup White Sugar
- 1/2 Cup Butter, Softened
Details
Preparation
Step 1
Preheat oven to 350 Degrees F. Combine the Cake Mix ingredients in one bowl. This will produce 2 cups of cake mix. Set aside 1 cup of cake mix for the topping. Combine remaining cake mix, 1 egg, and 1/2 cup melted butter. Pat into a 9 x 13 inch baking pan.
In a large bowl mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl combine the remaining 1 cup of cake mix and 3/4 cup of sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture. If the mixture becomes more like a dough, simply break into pieces, flatten between your fingers and spread them evenly on the top of the pumpkin mixture.
Bake in the preheated oven for 55 minutes.
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