Pumpkin Pie Cake II

I’ve never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.

Original recipe makes 1 – 9×13 inch pan

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
1/2 cup margarine
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
2/3 cup evaporated milk
1/4 cup margarine
1 cup brown sugar

PREP

20 mins
COOK

50 mins
READY IN

1 hr 20 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9×13 inch pan to form a crust.
Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
Bake in the preheated oven for 50 minutes. Keep refrigerated.