Pumpkin Delight

101 Things to Do with a Cake Mix, p. 124

Crust:

1 yellow cake mix (reserve one cup for topping)

1 stick margarine, melted

1 egg

Filling:

1 can (29 ounces) pumpkin

2 eggs

2/3 cup milk

1 cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

½ teaspoon salt

Topping:

1 cup reserved cake mix

2 tablespoons sugar

½ stick margarine

Preheat oven to 350 degrees.

To make crust, combine cake mix (minus 1 cup), melted margarine, and egg. 

Sunshine food!

Press into a greased 9 x 13-inch pan.

Combine all filling ingredients and mix until smooth. Pour over crust.

That right there is a lot of food. Hope you're hungry!

For topping, mix reserved cake mix and sugar; cut in margarine until crumbly. 

When I tried this, only parts came out crumbly. The rest stayed powdery. You win some...

Sprinkle over filling. 

Right out of the oven!

And plop! into the bowl!

My Rating: 4/5 "The chief issue I had with this recipe is that it never says how long to bake it. (I went with the directions on the side of the cake mix, which turned out just fine.) That said, this comes out like a really rich pumpkin dessert soup. It's a great comfort food for chilly autumn evenings - but be ready for it to fill ya up quickly!"