Pumpkin Pie Cake

I LOVE Pumpkin Pie, but sometimes I just don't feel like going to the work of making a good pie crust.  This dessert has filling really similar to pumpkin pie, but instead of a crust, you just sprinkle a dry cake mix across the top, drizzle butter over that and bake.  Easy Peasy!  (Or Easy Cheesy Lemon Squeezy as my 1st grader says. lol)  My 8 year old daughter mixed up the filling pretty much by herself. (I reached the spices out of the cupboard)

Once it cools, Pumpkin Pie Cake cuts into squares nicely.  Often, we just spoon it out of the pan though, not worrying about a nice, clean cut square.  Tonight we used canned whipped cream, but nothing beats freshly whipped real cream as a topping.  MMmmmm!

1 29 oz. can pumpkin

1 12 oz. can evaporated milk

3 lg. eggs

1 C. sugar

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. cloves

1 pkg yellow or white cake mix

1 C. butter or margarine

1 C. chopped walnuts

Preheat oven to 350 degrees.  Grease a 9x13 pan.  In a large bowl, mix everything but cake mix, butter and walnuts.  Pour into prepared pan.  Sprinkle dry cake mix gently over pumpkin mixture, then sprinkle the chipped nuts and pat down gently.  Melt butter and drizzle over cake.  Bake at 350 for 45-60 minutes. (closer to 60) Cool and serve with whipped cream.

Joy's Notes:   I prefer to use only about 2/3rds of the cake mix.  I just don't like the topping as thick.  I haven't figured out what to do with my leftover dry mix though.  This will hold over for a day or so pretty good, great leftovers the day after Thanksgiving. :)