Pumpkin Pie Cake

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 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
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.

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