Pumpkin Pie Cake

Pumpkin Pie Cake is a "must have" for Thanksgiving dessert. Mush better than any pumpkin pie I've ever had. I have heard it called a few different names, Pumpkin Dump Cake, Pumpkin Surprise, Pumpkin Pie Strusle, Pumpkin Crunch Dessert; what ever you call it, it's good. There are different variations/ways to make it but this is my favorite recipe. It takes the cake. It is one that I am so glad I have and I am sure will be past down through the generations.










Pumpkin Pie Cake
1st: (Crust)
1 pkg. B. Crocker's Golden Vanilla Super-Moist Cake mix
Set 3/4 cup of mix aside, to the rest of cake mix, in a bowl, add:
1/2 C. melted butter (no substitutes)
1 beaten egg
3 T. flour
Mix well and press "dough" into sprayed 9 X 13 pan.

2nd Mix: (filling)
1 Large can pumpkin (29 oz.)
2 beaten eggs
1/3 c. packed brown sugar
3/4 c. white sugar
2/3 c. milk
1 1/2 t. cinnamon
1/4 t. nutmeg (or 1/2 t. allspice can be used instead
1/4 t. cloves of these last two spices.)
Pour evenly over dough crust layer.

3rd in seperate bowl. Mix: (topping)
3/4 c. reserved cake mix (from 1st step)
1/4 C. flour
1 t. cinnamon
1/3 c. sugar
Stir well. With a pastry blender add
1/4 C. soft butter
Mix till crumbly & sprinkle over pumpkin layer in pan.

Bake at 350 degrees for about 55-60 minutes. Wait a few minutes before serving (if you can :) ) or it will be too soft.