Pumpkin Cake with Crust

Author

Unknown

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Recipe

Measurements	Ingredients
For the Crust:
One Package	Yellow Cake Mix (reserve 1 cup for topping)
$\frac{1}{2}$ Cup	Margarine, Melted
One	Egg
For the Filling:
One (1 lb 14 oz) Can	Pumpkin Pie Mix
Two	Eggs
$\frac{2}{3}$ Cup	Milk
For the Topping:
One Cup	Reserved Yellow Cake Mix
$\frac{1}{4}$ Cup	Sugar
One Teaspoon	Cinnamon
$\frac{1}{4}$ Cup	Oleo (Margarine or Butter), Cold

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Instructions

1. Crust
   1. Preheat oven to 350°F. Grease a 9x13 inch pan.
   2. Save one cup of the yellow cake mix for the topping.
   3. In a bowl, combine the remaining yellow cake mix, $\frac{1}{2}$ cup of melted margarine, and one egg.
   4. Mix the crust ingredients and press the mixture into the greased 9x13 inch pan.
2. Filling
   1. In a separate bowl, combine the one (1 lb 14 oz) can of pumpkin pie mix, two eggs, and $\frac{2}{3}$ cup of milk.
   2. Mix the filling ingredients until smooth.
   3. Pour the filling over the crust in the pan.
3. Topping
   1. Take the one cup of reserved yellow cake mix and mix it with $\frac{1}{4}$ cup of sugar and one teaspoon of cinnamon.
   2. Cut in $\frac{1}{4}$ cup of cold oleo (margarine or butter) into the topping mixture until it resembles coarse crumbs.
   3. Sprinkle the topping mixture over the pumpkin filling.
4. Bake in the preheated 350°F oven for 45-50 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.

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