There’s no need to wait until Fall to celebrate the taste of pumpkin and spices! This cake offers a delicious and tantalizing taste-bud experience. Trust me, they’ll all be asking for this recipe.
Note: Ingredients are broken into the order they will be used (i.e. eggs are separate rather than 4 eggs)
1 yellow cake mix
1/2 cup butter, melted
1 (29-oz) can pumpkin
1 (12 oz.) can evaporated milk
1 1/2 cups sugar
1 1/2 tsps pumpkin pie spice
1 tsp vanilla
1/4 cup sugar
1 tsp. cinnamon
1/2 cup butter, cut into pieces
1 small package instant vanilla pudding
1 cup milk
1 (8 oz.) Cool Whip
Heat oven to 350 degrees.
Place cake mix in bowl. Measure out 1 cup of the cake mix and set aside (it will be used for the topping later).
Stir melted butter and egg into remaining cake mix.
Press this mixture into the bottom of a 13″x9″ cake pan.
In a separate bowl, using an electric mixer, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and vanilla. Mix well.
Pour batter over cake layer in pan.
In another bowl, combine reserved cake mix, sugar and cinnamon.
Using a fork or pastry cutter, cut butter into the dry ingredients until crumbly.
Sprikle mixture over pumpkin filling.
Bake 60-70 minutes.
Allow to cool completely.
Meanwhile, for topping, combine pudding and milk in a bowl. Fold in Cool Whip.
Serve over cooled cake.
Makes 16-18 servings.