#2120 - Cake Mix Pumpkin Cake

(by Shirley McNevich)

Crust: 1 box Duncan Hines yellow cake mix; 1 beaten egg; 1 stick softened butter

Filling: 1 - 29oz. can Libby's pumpkin; 2/3 cup Eagle condensed milk (NOT evaporated); 2 tsp. cinnamon; 3 eggs; 1/2 cup Domino's dark brown sugar (packed)

Topping: 1 cup of the yellow cake mix; 1/4 cup softened butter; 1/2 cup white sugar

Open cake mix--remove 1 cup of the cake mix and reserve for later. In a bowl add the rest of the cake mix, beaten eggs, and 1 stick softened butter--mix with your hands or with a pastry blender to make crumbs. Press the crumbs into the bottom of a greased and floured 9 x 13 cake pan. In a mixer add 3 eggs, brown sugar and cinnamon--beat. Add pumpkin--beat. Slowly add Eagle milk--beat. Pour the batter over the crust in the cake pan. Topping--add the 1 cup reserved cake mix, 1/4 cup softened butter and 1/2 cup white sugar--mix with your hands or with a pastry blender to make crumbs. Sprinkle the crumbs over the top of the cake. Bake at 350 degrees for 45-50 minutes.