PUMPKIN CRISP 
1 box yellow or white cake mix
1 egg
1/2 c. butter, melted
1 (16 oz.) can pumpkin mix
3/4 c. sugar
2 tsp. cinnamon
3 eggs
2/3 c. milk
1/2 c. chopped nuts
2 tbsp. butter
1/2 tsp. cinnamon

Save 1 cup of mix and mix remaining with egg and melted butter. Spread in 9 x 13 inch pan. In separate bowl mix with beater the pumpkin mix, sugar, cinnamon, 3 eggs, milk. Pour over mixture in pan. Then mix the cup of cake mix, nuts, 2 tablespoons of butter and cinnamon and pour over mixture in pan.

Bake at 400 degrees for 15 minutes then at 350 degrees for 45 minutes. Serve warm with whipped cream.

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“PUMPKIN CRISP”

 

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