This recipe comes from my sister, Anne (thus the name). They’re a great fall treat for Family Home Evening or pretty much anytime. I plan to make them this week. If I pretend it’s autumn here maybe I can fool myself into believing it despite the still-summer-hot weather. Look for a picture—coming soon.
Bottom1 package yellow cake mix (set aside 1 cup)
1 egg
½ cup butter, melted
Grease bottom of a 9x13 pan. Combine cake mix, egg and butter and press into pan. This will be the crust.
Filling
1 small can pumpkin (15 ounce)
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
2 eggs
2/3 cup milk
Blend well. Pour over crust layer.
Top
1 cup cake mix
1 teaspoon cinnamon
¼ cup sugar
¼ cup butter, melted
Blend together until crumbly. Sprinkle over filling.
Bake at 350 degrees for 45-50 minutes or until knife inserted into center comes out clean. Cool. Top with whipped cream.
Yum -- thank you for posting this -- I was gagging every time I looked at the 1/4 c. of bacon grease in the previous recipe!! :D
ReplyDeleteHaha! I thought of you being pregnant when I posted that since I had been pregnant when it happened to me. I'm glad to oblige with this recipe. Now that I have my recipes back maybe I can post some more good stuff occasionally.
ReplyDeleteJust to clarify on the recipe the topping is more of a cobbler type topping it doesn't really get crumbly like a crisp topping but more doughy and then you kind of sprinkle it in clumps over the top of the filling.
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