This post was originally published on Oct. 9, 2016.
Happy Fall, y’all!
Disclaimer: I am not a fan of pumpkin flavored anything, but this recipe is fantastic and I’ve been (quickly) devouring it. It tastes great cold – which, I think, justifies eating it for breakfast – and warm with some vanilla ice cream or whipped cream/cool whip.
Despite having an entire can of pumpkin pie filling, this one is pretty light on the pumpkin flavor.
- 1 box cake mix
- 4 eggs
- 1/2 cup + 3 tbsp butter (softened)
- 1 can pumpkin pie filling or pumpkin puree
- 1 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
1.) Preheat oven to 350F. Grease/spray a 9×13 in. pan.
2.) Set aside 1 cup of cake mix for the topping
3.) CRUST: In a bowl, mix the remaining cake mix, 1 egg and 1/2
cup of softened butter.
4.) Spread mix into bottom of the pan.
5.) FILLING: In a bowl, mix 1 can of pumpkin puree/pie filling, 3 eggs, 1/2 cup of sugar, 1/4 cup of brown sugar, and 1 and 1/2 tsp of cinnamon.
6.) Spread mix into pan evenly to cover crust layer.
7.) TOPPING: Mix remaining (1 cup) cake mix, 1/2 cup of sugar, 3 tsp brown sugar, 3 tbsp of softened butter. Additionally, you may add crushed nuts or pecans to the topping.
8.) Spread mix evenly to cover the layer of pumpkin filling.
9.) Bake 1 hour.