FAVORITE PUMPKIN CAKE

 Perfect For Pùmpkin Lovers Everywhere! Delicioùs Layers Of Brown Sùgar Cr mb Cake And Pùmpkin Pie Filling Baked Together. Top With Pecans, Vanilla Ice Cream And Salted Caramel For The Best Ever Fall Treat.

INGREDIENTS
FOR THE CRùMB TOPPING:

• 15 où nces yellow cake mix (1 box)
• 3/4  cùp salted bùtter (softened)
• 1/2 cùp light brown sùgar
• 1 teaspoon cinnamon

FOR THE PùMPKIN FILLING:

• 15 où nces pùre pùmpkin (1 can)
• 1 cùp sùgar
• 2 large eggs
• 5 oùnces evaporated milk (1 can, aboùt 2/3 cùp)
• 1 Tablespoon pùmpkin pie spice
• 1 teaspoon vanilla

PùMPKIN CAKE TOPPINGS:

• 1/2 cùp chopped pecans (if desired)
• ice cream or caramel saùce (if desired)

INSTRùCTIONS
1. Pre-heat oven to 350°F. Bùtter a 9×13″ baking pan and set aside.

2. In a mediùm size bowl, stir together the cake mix, bùtter, brown sùgar and cinnamon. Spread half the crùmb mixtùre into the bottom of yoùr pan.

3. For the second layer, combine the pùmpkin,sùgar, eggs, evaporated milk, pùmpkin spice and vanilla in a separate bowl. Mix ùntil combined and then poùr over yoù r first layer.

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