Bottom Cake Layer:
1 box yellow or spice cake mix (reserve 1/2 cup to 3/4 cup for topping)
1/2 cup melted butter
1 egg
Middle Cake Layer:
1 (29oz) can pumpkin **not pie mix)
1 (12 oz) can evaporated milk
1 1/2 cups sugar
4 eggs
1 t. salt
1/4 t. ground cloves
2 t. cinnamon
1 t. vanilla
1 t. ginger
Topping:
Reserved 1/2 cup to 3/4 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/4 cup butter
Preheat oven to 350. Lightly grease a 9x13 pan. In a mixing bowl, mix together cake mix (reserving 1/2 cup to 3/4 cup for the topping), melted butter and egg. Spread into greased pan. For the middle cake layer filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a knife inserted in the middle comes out clean. Chill and serve with whipped cream.
1 box yellow or spice cake mix (reserve 1/2 cup to 3/4 cup for topping)
1/2 cup melted butter
1 egg
Middle Cake Layer:
1 (29oz) can pumpkin **not pie mix)
1 (12 oz) can evaporated milk
1 1/2 cups sugar
4 eggs
1 t. salt
1/4 t. ground cloves
2 t. cinnamon
1 t. vanilla
1 t. ginger
Topping:
Reserved 1/2 cup to 3/4 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/4 cup butter
Preheat oven to 350. Lightly grease a 9x13 pan. In a mixing bowl, mix together cake mix (reserving 1/2 cup to 3/4 cup for the topping), melted butter and egg. Spread into greased pan. For the middle cake layer filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a knife inserted in the middle comes out clean. Chill and serve with whipped cream.
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