Pumpkin Cake Squares
Besides church suppers, I think the next best place we southern gals get our quick and easy recipes is from our families--mothers, grandmothers, aunts, sisters, cousins, you name it. You know how some people won't share their "special" recipe? Not my family. If one of us finds something yummy to make or eats something delicious, we share! This recipe came about that way! My aunt found it in her newspaper and tried it, then passed it along to my mom, who passed it along to me.
They both have "quick and easy" as their middle name in the kitchen, too! A good, Southern tradition!
When I first heard of this, I thought it was like the pumpkin pie cake that I've posted on here several times before, but this one is totally different, but just as easy and just as good, if not better.
- 1 box yellow cake mix
- 1/2 c + 2 T melted butter (separated)
- 3 eggs
- 1 15-oz can pumpkin
- 2/3 c evaporated milk
- 1/2 c + 2 T sugar (separated)
- 2 t + 1 t cinnamon
- whipped topping (optional)
Combine remaining cake mix with 1/2 c melted butter and 1 egg until crumbly. Press into a greased 9 x 13 inch baking pan. Bake at 400 degrees for 10 minutes. Then turn the oven down to 350.
Meanwhile, mix pumpkin, 2 remaining eggs, 1/2 c sugar and 2 t cinnamon. Spoon mixture over the baked layer.
For topping: combine reserved 1 c of cake mix, 2 T melted butter, 2 T sugar, and remaining 1 t cinnamon in a small bowl. Sprinkle the topping mix over the pumpkin mixture.
Bake at 350 degrees for 35 minutes
Allow to cool (yeah, right!), cut into squares, and serve with whipped topping. (I think vanilla or cinnamon ice cream would be really good, too!
Until next time, good cooking, and good eating...
This post is linked to:
Meatless Monday at My Sweet and Savory
Church Supper at Everyday Mom's Meals
Sweet and Savory Sunday at Cookin' for the Seven Dwarfs
See Ya in the Gumbo at Ms enPlace
Foodie Friday at Rattlebridge Farm
The Weekend Re-Treat at the Best Blog Recipes