Ingredients

The following ingredients have 15 Servings
  • 1 box white cake mix
  • 2 tablespoons flour
  • 1/2 cup butter, melted
  • 1 egg
  • 1 (15 oz) can pumpkin puree
  • 2 eggs, lightly beaten
  • 1 cup granulated sugar
  • 2/3 cup milk
  • 1/3 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • Reserved cake mix
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, cut into pieces
  • Reddi-wip topping

Instruction

  • Preheat the oven to 375ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Reserve 1 cup of the cake mix for the topping. Mix the remaining cake mix with the flour, melted butter and egg. Use a spatula to spread in the bottom of the prepared dish.
  • In a bowl, combine the pumpkin puree, eggs, granulated sugar, milk, brown sugar and pumpkin pie spice. Pour the mixture over the crust.
  • In another bowl, mix together the reserved cake mix, sugar and cinnamon. Add the butter and cut in with a fork or with a pastry cutter. Sprinkle the mixture over the top of the filling.
  • Bake the cake in the preheated oven for 40-45 minutes, until the top is set and lightly browned. Let the cake cool for at least 2 hours before cutting. Serve topped with the Reddi-wip topping.