Pumpkin Pudding Cake

Name: Pumpkin Pudding Cake
Ingredients: DOUGH; 1 (18 1/2 ounce) package yellow cake mix; 1 large egg; 1/2 cup butter, softened; FILLING; 1 (16 ounce) can pumpkin; 3/4 cup sugar; 1 teaspoon cinnamon; 1/4 teaspoon clove; 1/2 teaspoon ginger; 1 cup evaporated milk; 3 large eggs; TOPPING; 1/2 cup sugar; 1 teaspoon cinnamon; 3 tablespoons butter

16 ingredients

10 steps

Ingredients

DOUGH
1 (18 1/2 ounce) package yellow cake mix
1 large egg
1/2 cup butter, softened
FILLING
1 (16 ounce) can pumpkin
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon ginger
1 cup evaporated milk
3 large eggs
TOPPING
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter

Directions

1

Remove 1 cup cake mix and set aside.
2

Combine remaining cake mix, 1 egg, and butter.
3

Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
4

Dip hand in flour and then pat dough mixture into bottom of prepared pan.
5

In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
6

Pour over dough in pan.
7

To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
8

Cut in 3 Tablespoons butter.
9

Sprinkle mixture over top of pumpkin filling in pan.
10

Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.