As you well know, thanksgiving is just around the corner and then after that…BAM….it Christmas!! This, as with so many others, is my favorite time of year. I love getting together with family, laughing our heads off and eating our favorite foods. It just cannot be beat!

While talking with a friend about the upcomming holidays, I had someone ask me for my pumpkin pie cake recipe, so I thought I would post it for you. The only problem is, it’s not MINE! I acquired this recipe years ago from one of the greatest cooks I know, June Dorsey. I was told by Devin, before we got married, that he wanted me to learn to cook like June….no pressure!! I don’t think I will ever cook that good…but I’m trying 😉 . Anyway she gave me this recipe. To you June Dorsey, I say, ” thank you!”

Each year our church feeds, and gives Christmas presents to, about 800 people during our annual Christmas Gift Giveaway and every year we serve The Pumpkin Pie Cake. It’s THAT good!

Here’s what you’ll need:

Crust

1 egg
1 stick of butter, melted
1 box yellow butter cake mix, minus 1 cup to use for the topping

Mix together and press into 9×13 pan

Filling

3 eggs
1 29oz can of Libby’s pumpkin (not pumpkin pie filling)
2/3 cup whole milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2/3 cup sugar
1/2 teaspoon salt

Mix all together and pour over the crust.

Topping

1 cup reserved cake mix
1/2 cup sugar
1/4 cup cold butter

Using a pastry cutter (or your fingers) cut the butter into the dry mixture until it is crumbly.

Sprinkle this mixture over the filling. Bake uncovered at 350 for 40 to 45 minutes.

This is wonderful served warm, room temperature or cold and it’s even better served with real whipped cream on top! Enjoy! Let me know how you like it!