18 November, 2012
1 package yellow cake mix, divided
½ cup butter, melted
3 large eggs
1 can (1 pound) pumpkin (Not pumpkin pie filling)
½ cup packed brown sugar
2 teaspoons cinnamon, divided
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
⅔ cup milk
¼ cup sugar
¼ cup butter, room temperature
Preheat oven to 350°
This is made in three layers in a 13ʺ x 9ʺ x 2ʺ baking pan.
Layer #1: Open yellow cake mix and take out 1 cup of mix and set aside for Layer #3. In medium mixing bowl, mix remaining cake mix with melted butter and one egg. Pour this mixture in the bottom of the pan.
Layer #2: In medium mixing bowl, mix canned pumpkin, brown sugar, 1 teaspoon of the cinnamon, nutmeg, cloves, ginger, 2 eggs, and milk. Pour this mixture over the first layer in pan. Do not stir.
Layer #3: In medium mixing bowl, mix reserved cup of cake mix with white sugar, remaining 1 teaspoon cinnamon, and ¼ cup butter. This makes a crumbly topping that you then sprinkle on top of Layer #2.
Bake for one hour.
Serve with cool whip or whipped cream.