Below is the recipe for the delicious pumpkin cake we had for Thanksgiving. My mother-in-law made it and it was a hit with everyone. I’ve made a version of this before but this one has a wonderful creamy topping that really “takes the cake”. =)

Also, if you use low fat ingredients, nobody notices and it saves a lot of calories.

PUMPKIN PIE CAKE

Step 1:
One package of white or yellow cake mix (set aside 1 cup). Take remaining and add 2 T flour, 1/2 C melted margarine and 1 egg. Mix well and press into large cake pan or jelly roll pan.

Step 2:
Mix large can pumpkin (29 oz.), 2 beaten eggs, 1/3 C brown sugar, 1 C white sugar, 2 tsp pumpkin pie spice and 1 can evaporated milk. Mix well; pour over cake batter.

Step 3:
Take remaining cup of cake mix and add 1/4 C sugar, 1 tsp cinnamon, 1/4 C butter or margarine. Cut into crumb-like mixture and sprinkle over pie filling. Bake at 350o for 43 minutes. Let stand 2 hours before adding topping. (It’s better to add the topping just before serving).

Topping:
1 small package vanilla instant pudding mix, 1 C milk; beat until thick (2 min.). Add 10 oz. Cool Whip.

Enjoy and Happy Holidays!