Pumpkin Pie Cake

I was first introduced to this cake/pie from a girl that I work with. She said she had come across it and was going to make it for us and bring it in. Welllllll let me tell you.....it was to die for!!! So when Thanksgiving came around I thought what a better recipe then this to take to a family dinner for dessert! An it was a hit!

 

 

First heat your butter until just melted, whisk in your egg and then mix in your boxed yellow cake mix.

 

Press that into the bottom of a 9x13 sprayed baking dish, leaving about 1/2 to 3/4 to sprinkle on the top.

 

Now beat your remaining eggs and then stir in the pumpkin

 

In a separate bowl mix together your dry ingredients and slowly add to pumpkin mixture

 

 Now add your evaporated milk a 1/2 can at a time

 

YUM, it smells amazing

 

Then pour that over your press in crust....it will be VERY full!

 

 

 Then take your remaining crust and sprinkle it on top and throw it in the oven



 YUM! It is so moist and delicious!

 

 

 

1 yellow cake mix
1/4 C butter
1 egg
29 oz can pumpkin
1 1/2 C sugar
2 t cinnamon
1 t salt
1 t ginger
1/2 t cloves
4 eggs
2 – 12 oz cans evaporated milk

Preheat oven to 350 degrees. Heat butter until just melted, not hot. Whisk in one egg. Mix in yellow cake mix (mixture will be somewhat crumb-y). Sprinkle 1/2 of mixture into greased 9×13 pan, set aside remainder. Beat 4 remaining eggs in a large bowl and then stir in pumpkin. In a small bowl, mix sugar and spices, then mix into the pumpkin/eggs. Stir in evaporated milk 1/2 can at a time. Pour pumpkin mix over crust, then sprinkle remaining crust on top – pan will be quite full. Bake at 350 degrees for 60-70 minutes (a knife inserted near the edge will come of pretty clean, but the center will still be a smidge jiggly). Cool completely and chill before serving with whipped cream or cool whip. Serves about 24.