Pumpkin Pie Cake

Not to be confused with Pumpkin Crumb Cake!

I love pumpkin.  I love them on my porch.  I love them in a garden, although I don't have enough room in the city to grow them in my garden.  I love them on a table, in an arrangement, artificial ones that look almost real and make everything festive in the fall.  I love pumpkin pie.  It is one of my favorites.

This was served at the bridal shower last week.  I asked my friend, Allison (the hostess) for the recipe.  She graciously emailed it to me and shared that she got it over 20 years ago from The Friend magazine!!  I remember when they used to include child friendly recipes for the kitchen.  Most of them were really good.  If you like pumpkin pie you will love this.  If you're not a pie lover then you just might love this because it combines the goodness of a cake with the texture of the pie.

Crust:
1 box yello cake mix--Save out 1 cup dry mix for topping
1/2 cup butter, melted
1 egg, beaten

Mix crust ingredients.  Spread out on bottom of 9X13 pan

Filling:
1 can (29oz.) pumpkin --not pumpkin pie mix
1 1/2 cups sugar
1 tsp salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
 1 can (12 oz.) evaporated milk

Stir filling ingredients until blended and spread evenly over crust.

Topping:
1 cup reserved dry cake mix
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup butter, softened

Mix topping ingredients together using a pastry blender and crumble evenly over the top of filling.  Bake at 350 degrees for 60-70 minutes.  Check after 60 by inserting a knife into filling.  If it comes out clean it is finished baking.

Serve warm or cold with whipped cream or ice cream.