Ingredients
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1 (18 ounce) package yellow cake mix
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1/2 cup butter, melted and cooled
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3 eggs
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1 (16 ounce) can canned pumpkin puree
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1 (5 ounce) can evaporated milk
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1/2 cup packed brown sugar
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2 1/2 teaspoons pumpkin pie spice
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2 tablespoons sugar
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2 tablespoons butter, softened
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1 teaspoon ground cinnamon
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whipped cream
Instructions
- Combine cake mix from box, melted butter and one of the eggs; beat until combined.
- Set aside one cup of the cake-mix mixture.
- Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
- Press to form an even crust.
- In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
- Pour the pumpkin mixture over crust in prepared pan.
- Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
- Dot evenly over the pumpkin mixture.
- Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
- Cool in pan on wire rack.
- Cut into 16 squares and then into triangles.
- Serve with whipped cream with additional pumpkin pie spice sprinkled on top.