Saturday, August 01, 2009

#1385 - Layered Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1/2 cup softened butter
5 eggs
1 - 29oz. can Libby's pumpkin
1/2 cup Domino's dark brown sugar (packed)
2/3 cup milk
1 tsp. pumpkin pie spice
Cool Whip
Topping: 1/2 cup white sugar; 1/4 cup softened butter; 1/2 cup chopped pecans

In a large bowl add the whole box of yellow cake mix. Measure out 1 cup of the cake mix for later--leave the rest in the bowl. Add 1/2 cup softened butter and 1 beaten egg to the cake mix in the bowl--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 cake pan--set aside. In a mixer add 4 eggs--beat. Add brown sugar--beat. Add pumpkin pie spice and pumpkin--beat. Slowly add milk--beat. Pour the batter on to the crust in the cake pan--set aside. In a separate bowl add 1 cup reserved yellow cake mix, 1/2 cup white sugar, 1/4 cup softened butter, and the chopped pecans--mix until it forms crumbs. Sprinkle the pecan mixture evenly on top of the pumpkin batter in the cake pan. Bake at 350 degrees for 45-55 minutes. Cool completely, then refrigerate overnight. Serve with Cool Whip.

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