Pumpkin Pie Cake Cook Time: 50-55 min Yield: Makes 3 — 9 inch round cakes
INGREDIENTS
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Crust
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6 ounces melted butter
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2 medium eggs
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1 lb 6 ounces yellow cake mix (We prefer yellow cake mix because we feel it gives more flavor, although you can also use plain cake mix. )
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Filling
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1 lb 3.5 ounces pumpkin (We prefer using well-drained, fresh pie pumpkins, although you can also use canned pumpkin puree.)
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6 medium eggs
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1 cup evaporated milk
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4 1/2 ounces brown sugar
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1 1/2 teaspoons cinnamon
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3/8 teaspoon nutmeg
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1/4 teaspoon salt
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Crumb Topping
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7 1/2 ounces yellow cake mix
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5 3/8 ounces sugar
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12 ounces butter
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2 3/4 ounces chopped nuts
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