A delicious layered dessert that’s part pumpkin pie, part coffee cake. A simple crust made from yellow cake mix is topped with a creamy pumpkin pie filling and a crunchy, cinnamon-sugar streusel.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust: | |
| 1 Package | Yellow Cake Mix (reserve 1 cup for topping) |
| ½ Cup | Margarine, Melted |
| 1 | Egg |
| For the Filling: | |
| 1 (1 lb 14 oz / 30 oz) Can | Pumpkin Pie Mix |
| 2 | Eggs |
| ⅔ Cup | Milk |
| For the Topping: | |
| 1 Cup | Reserved Yellow Cake Mix |
| ¼ Cup | Sugar |
| 1 Teaspoon | Cinnamon |
| ¼ Cup | Cold Oleo (Margarine or Butter) |
Instructions
- Prepare the Crust:
- Preheat oven to 350°F. Grease a 9x13 inch pan.
- Empty the dry cake mix into a bowl and reserve 1 cup of it for the topping.
- To the remaining cake mix, add the melted margarine and one egg. Mix until combined and press the mixture into the bottom of the prepared pan.
- Prepare the Filling:
- In a separate bowl, combine the pumpkin pie mix, two eggs, and milk. Whisk until smooth.
- Pour the filling evenly over the crust in the pan.
- Prepare the Topping:
- In a small bowl, combine the one cup of reserved cake mix, sugar, and cinnamon.
- Cut in the cold oleo/butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle this topping mixture over the pumpkin filling.
- Bake:
- Bake for 45-50 minutes, or until a knife inserted near the center comes out clean.
