Pumpkin Cake
Creamy pumpkin filling and streusel topping on a cake mix crust make a perfect dessert for any fall get together!
Ingredients
Crust
- 1 yellow cake mix reserve 1 cup for topping
- 1/2 cup melted butter or margarine
- 1 egg
Filling
- 29 ounce canned pumpkin
- 1/2 tsp cinnamon
- 3 eggs
- 2/3 cup milk
- 1/2 cup brown sugar
Topping
- 1 cup reserved cake mix
- 2/3 cup chopped nuts
- 1/2 cup sugar
- 1/4 cup butter or margarine
Instructions
Crust
- Mix cake mix, egg and 1/2 cup butter. Press into a greased 13x9 inch baking cake pan.
Filling
- Add pumpkin, 1/2 tsp. cinnamon, 3 eggs, 2/3 cup milk, and 1/2 cup brown sugar to a large bowl and use a spoon mix well. Pour evenly over crust.
Topping
- Add reserved cake mix, 2/3 cup chopped nuts, 1/2 cup sugar and 1/4 cup melted butter to a medium bowl and mix until blended. Crumble evenly over the top of the filling by hand.
- Bake at 350 degrees for 50-60 minutes or until streusel is golden brown. Allow to cool before cutting.