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.
INGREDIENTS (for 1 servings):
- 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
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 9x13 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.