1 pkg yellow cake mix (save out 1c mix)
1 lb. 13oz. can pumpkin
2 1/2 tsp pumpkin pie spice
1/2 c brown sugar
2/3 c milk
1/4 c white sugar
1 tsp cinnamon
2 TBSP softened butter
1/2 c melted and cooled butter
Combine cake mix, 1 egg, and 1/2 c melted butter or margarine and press in bottom of 9x13 pan.
Mix pumpkin, pumpkin pie spice, brown sugar, eggs, milk, and pour over cake mix.
On top of this crumble the following mixture: 1 c reserved cake mix, 1/4 c white sugar, cinnamon, and 2 TBSP of butter.
Bake at 350° for 45-50 minutes. Top with whipped cream or ice cream. Serve chilled or warm.
Comments from the cook: Pumpkin pie always seems to be a obligatory part of Thanksgiving for us, but we've decided that this dessert is taking it's place. :) The cakey crust on the bottom makes these a fantastic alternative to pumpkin pie. We like to make these for holiday parties with large groups, where lots of people can help eat it!
We prefer this chilled, with whipped cream on top. Delish!
Originally shared by Brenda Malone, roommate from The Park Place, 2002-2003. Text taken from Brenda's original recipe.