Pumpkin Pie Cake

This was the one Lynn and I made for Claire's Open House.  The perfect dessert to serve in the fall. Super tasty- Like pumpkin pie, but with a yummy topping. Serve it hot or cold with a bit of whip cream.  I do find that it is better the first day because the crust does get a little soggy when it sits.

Pumpkin Pie Cake

Mix together:

Bottom Crust

1 box yellow cake mix

1⁄2 C. butter, melted

1 egg, beaten

Save one cup of this mixture and press the rest in bottom of buttered cake pan ( 9X13 or 10X15)

Filling:

1-29 oz. Can pumpkin

1 1⁄2 cups sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1⁄2 tsp. ground cloves

1 can evaporated milk

Mix and pour over crust.

Topping:

1 cup of the saved crust mixture

1⁄2 cup sugar

1 tsp. cinnamon

1⁄4 cup soft butter

Mix topping and sprinkle on top. (Mine usually isn’t crumbly, so I make little pancakes of the topping

and drop it on top.) Bake at 350 degrees for 55-60 minutes or until knife test proves done.

Pam's Pumpkin Bars

My friend, Pam, has some great recipes.  She helps her friends with receptions and this is one that she gave me for my son and daughter-in-laws wedding reception. My daughter-in-law's favorite dessert is Pumpkin Pie but that is too messy to serve so this fit the bill perfectly.

Pam’s Pumpkin Bars

1 Yellow Cake Mix (Reserve 1 cup)

½ cup butter, melted

1 egg

-Mix above ingredients (except reserved 1 cup cake mix), pat into bottom of a 9”x13” pan.

1 large can pumpkin

3 eggs

¼ tsp salt

2/3 c evaporated milk

1 cup sugar

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp cloves

-Mix all ingredients and pour over cake mixture in pan

1 cup reserved cake mix

¼ cup flour

¼ cup sugar

¼ cup softened butter

-Mix until crumbly.  Sprinkle over pumpkin mixture.  Bake at 350 degrees for 1 hour or until knife inserted into middle comes out clean.  Serve with whipped cream.