PgrancerThe family recipe box

Desserts

Pumpkin Cake

Source
Recipe Keeper (handwritten, p. 106)
Cook
350°F, 1 hour

Ingredients

Crust

  • 1 box yellow cake mix, minus 1 cup (reserved for topping)
  • 1 stick butter, melted
  • 1 egg

Filling

  • 1 (1 lb) can pumpkin
  • 2 eggs
  • 2/3 cup evaporated milk
  • 3/4 cup sugar
  • 1 tsp salt
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves

Topping

  • 1 cup reserved cake mix
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 stick butter (not melted)
  • 1/2 cup nuts

Steps

  1. Mix crust ingredients and press into a 9x13 cake pan.
  2. Combine filling ingredients and pour over the crust.
  3. Mix the reserved cake mix, sugar, cinnamon, butter, and nuts for the topping; sprinkle over the filling.
  4. Bake 1 hour at 350°F.
  5. Cool and cover the top with Cool Whip.

Notes

  • The word for the fat in the crust and topping was hard to make out on the card — read as “butter” in both places; worth a glance at the physical card to confirm.
The original: Pumpkin Cake
The original

See also: Pumpkin Cake

pumpkincake-mixbar-cookie