Pumpkin Pie Cake

by Mary Freestone

An easy recipe. Taste tested and approved at Conservative Grounds

Mix 1 yellow cake mix ( save 1 cup of mix for topping)

1/2 cup melted butter

1 egg

Press into 9x13 pan

Combine 1 30 oz can of pumpkin,

2 eggs (beaten)

2/3 cup milk

then pour over crust in pan

TOPPING: mix 1 cup of cake mix you saved

1/2 cup sugar

1 tsp cinnamon

1 tbsp softened butter

sprinkle on top

BAKE at 350 degrees for 60 min

TOP a serving with whip cream and ENJOY!