"When we bake these layered squares, our kitchen smells wonderful," writes Ruth Chiarenzsa from her home in La Vale, Maryland. "They are favorites during the fall season, and they make a great finish to any meal. As a matter of fact, they never last for very long in our house!"
Ingredients
- 1 package yellow cake mix (regular size)
- 1/2 cup butter, melted
- 1 large egg
- filling:
- 1 can (30 ounces) pumpkin pie filling
- 1 can (5 ounces) evaporated milk
- 2 large eggs, lightly beaten
- topping:
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 teaspoons ground cinnamon
Directions
- Preheat oven to 350°. Combine cake mix, butter and egg until blended. Set aside 2/3 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking dish.
- For filling, combine pumpkin pie filling, milk and eggs; pour over crust.
- For topping, combine sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
- Bake until top is golden brown, 40-45 minutes. Cool on a wire rack 1 hour. Cover and refrigerate 2 hours before serving.
Loading Popular in the Community
Loading Reviews
