Pumpkin Pie Cake

The long hot summer we had meant that there was very little baking going on in our household. It was just way too hot to even think about turning the oven on. (even with the A/C on)
So now that the fall-like weather has finally arrived you can guess where I'll be.
In the kitchen!

I made this pumpkin pie cake over the weekend and it was really good. I had it the first time while it was still warm and though it was good it was way better after letting it cool completely and chilling it in the refrigerator.

Pumpkin Pie cake

Crust:
1 box yellow cake mix (set 1 cup aside for later)
1 stick butter, melted
2 eggs

For the filling:
29 oz. can of pumpkin
3/4 cup evaporated milk
3 eggs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup sugar
1/2 cup brown sugar
1/2 tsp. salt

Topping:
1 cup of the reserved cake mix
1/2 cup sugar
1/2 stick butter,  melted

Mix together the crust ingredients and press into a greased 9X13 pan.
Mix together the filling ingredients and pour over the crust.
Mix topping ingredients and pour or spoon over the top.
Bake at 350 degrees for 1 hour or until done.
Let cool and enjoy!

Try serving chilled with a dollop of whipped topping!