| |
| |
| Crust |
|
| 1 |
|
Yellow Cake Mix (set aside 1 cup for topping) |
|
| 1 |
|
Egg |
|
| 1/2 cup |
|
Butter |
|
| Filling |
|
| 1 lg can |
|
Pumpkin Pie Filling |
|
| 3/4 cup |
|
Milk |
|
| 2 |
|
Eggs |
|
| Topping |
|
| 1 cup |
|
Yellow Cake Mix |
|
| 1/4 cup |
|
Butter, softened |
|
| 1/4 cup |
|
Sugar |
|
|
|
| |
| Crust |
| 1 |
Reserve 1 cup of cake mix. Combine remaining cake mix, egg and butter and press into a 9 X 13 pan. |
| Filling |
| 1 |
Combine pumpkin pie filling, milk and eggs: beat until smooth. Pour over crust. |
| Topping |
| 1 |
Combine reserved cake mix, butter and sugar. Crumble over filling. |
| 2 |
Bake at 350° for 45 minutes. Serve warm or cold with whipped cream or ice cream. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|