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.