Prep 15 mins
Cook 1 hr
I got this recipe from a friend 30 years ago and it was always a favorite at family get togethers and potlucks. Over the years, through several moves, the recipe was lost. I have tried several similar, but none were quite the same. Well, I just found the original recipe and am posting it here for safe keeping. Enjoy! (I know I will).
- 1 (18 1/2 ounce) package yellow cake mix
- 1 large egg
- 1⁄2 cup butter, softened
- 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
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter
- Remove 1 cup cake mix and set aside.
- Combine remaining cake mix, 1 egg, and butter.
- Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
- Dip hand in flour and then pat dough mixture into bottom of prepared pan.
- In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
- Pour over dough in pan.
- To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
- Cut in 3 Tablespoons butter.
- Sprinkle mixture over top of pumpkin filling in pan.
- 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.
My wife, Janet, does amazing things with Dutch Ovens, and this is one of our family's favorites. It is easy to make on a camping trip, is always a crowd-pleaser, and never fails to get her raves and accolades. I would give it (and her) 6 stars if I could!
This is a really great variation on the pumpkin dessert for the winter holidays, or for any other time, for that matter, & easy to put together! Loved the topping! This recipe is definitely a keeper! Thanks so much! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
This cake was a nice change from the ho-hum pumpkin pies at our family Thanksgiving dinner. I goofed slightly in the prep - failed to hold back the 1 cup of cake mix for the topping so I opened a small box of mix (Jiffy brand) and filched what I needed. I also sprinkled some more cinnamon and ginger over the top before baking to give it a little color. My baking time was only 50 minutes but my oven does run hot. We made this the day before so it was well chilled and perfect with whipped cream dollops. Thanks for posting the recipe!