Pumpkin Cake

Today’s recipe is from the kitchen of Eliza Jeanfreau!

She is an amazing baker and wanted to share this yummy seasonal favorite.

Pumpkin Cake 

Super tasty! Like pumpkin pie, but with a yummy topping.

Mix together:

1 box yellow cake mix

½ C. butter, melted
1 egg, beaten
Save one cup of this mixture and press the ret in bottom of buttered cake pan ( 9X13 or 10X15)

Filling:
1-29 oz. Can pumpkin
1 ½ cups sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
1 can evaporated milk

Mix and pour over crust.

Topping:

1 cup of the saved crust mixture
½ cup sugar
1 tsp. cinnamon
¼ 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.
 
Enjoy!
 
 

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