Preparation 15 min.
Baking 45 min.
Cooling 15 min.
Crust Ingredients:
1 (18.25-ounce) package spice cake mix*
1/2 cup butter, melted
1 egg
Filling Ingredients:
2/3 cup milk
1/2 cup firmly packed brown sugar
1 (15-ounce) can cooked pumpkin
2 eggs
2 teaspoons pumpkin pie spice***
Topping Ingredients:
1 cup reserved cake mix
1/4 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup chopped pecans
Garnish Ingredients:
Whipped cream
Instructions:
Heat oven to 350�F. Reserve 1 cup cake mix for topping; set aside. Combine remaining cake mix, butter and 1 egg in large mixer bowl. Beat at low speed until well mixed (1 to 2 minutes). Spread in bottom of greased 13x9-inch baking pan. Set aside. Combine all filling ingredients in same bowl. Beat at low speed until smooth (1 to 2 minutes); pour filling over crust.
Combine all topping ingredients except pecans in medium bowl; stir until crumbly. Stir in pecans. Sprinkle topping over filling. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with whipped cream. Cover; store refrigerated. Yield: 15 servings