We had this last night and most of us really liked it. It’s very much like a pumpkin pie with a cake-like crust, which I like since I’m not a big fan of pie crusts. I halved this recipe and baked it in an 8″ square pan. When I halved it, I still used the same number of eggs in the full recipe (but my eggs are medium sized from our own chickens). If you do make the whole thing, it’s a lot of dessert! I imagine it freezes well.
1 (18.25 ounce) package yellow or spice cake mix
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.