Pumpkin Cake/Cobbler

My grandma makes this and I absolutely love it! I finally got the recipe from her. She calls it Pumpkin Cake, but I think its more like a Pumpkin Cobbler. If your a pumpkin pie fan you'll love this, I like it better than pumpkin pie, enjoy!

1 pkg. Yellow Cake Mix
1 egg
½ c. + 2 Tbsp. butter or margarine
1 lb 13 oz. can Libby’s Ready Mix Pumpkin mix (for pumpkin pie, not the plain can of pumpkin)
1/3 c. + ¼ c. sugar
2/3 c. evaporated milk
1 tsp. cinnamon

Preheat oven to 350 degrees.

Take 1 cup of cake mix and set aside. Mix together remaining cake mix, 1 egg, and ½ c. melted butter (that is cooled so it’s not really hot) and then spread in the bottom of a 9x13 ungreased dish.

In another bowl mix pumpkin mix, 1/3 c. sugar and 2/3 c. evaporated milk (the small can) and then pour over the cake mixture.

Take the 1 c. cake mix that you set aside and mix with ¼ c. sugar, 1 tsp. cinnamon and 2 Tbsp. softened butter and mix until crumbly. Then sprinkle that over the pumpkin mixture.

Bake for 45 minutes or until toothpick comes out clean.

Serve with whip cream on top!

Luscious Four-Layer Pumpkin Cake

This is a Kraft Recipe (Stolen from Amanda) and is as yummy as it is beautiful!!!

What You Need

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup PLANTERS Chopped Pecans

Make It

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Banana Cake & Butter cream Frosting

Beat:
3 over ripe bananas

Mix in separate bowl:
2 c. flour
½ t. baking powder
¾ t. baking soda
½ t. salt

Beat in separate bowl for 1-2 min.
½ c. shortening
1 ½ c. sugar
2 eggs
1 t. vanilla
¼ c. buttermilk (can use regular milk with 1/2 t. lemon juice)

Beat in banana mixture. Gradually beat in flour mixture on low speed. Bake at 350 for 20-25 minutes in greased 13x9 pan or 2 cake pans.

Frosting:

Melt:
1 cube butter

Add:
2 ½ c. sifted powdered sugar
2 t. lemon juice
2 t. milk
1 ½ t. vanilla


Pour over cooled cake.

Beth's Coffee Cake

I recently tried this recipe and it was Fabulous!!

1 box of yellow cake mix plus the ingredients to make

2 sticks of cold salted butter
2 1/4 cup flour
1 1/2 TBL cinnamon
1 3/4 cup sugar
1 1/2 TBL vanilla
powdered sugar (for dusting)

Prepare cake mix and pour into 9 x13 pan (sprayed with non stick cooking spray) Bake for 15-20 minutes at 350 degrees

While baking..Prepare crumb topping in large bowl. Mix with electric mixer butter, flour, cinnamon, sugar, and vanilla until crumbly.

IMMEDIATELY after removing pan from oven coat top with marble sized crumb topping. Bake in oven additional 10-15 minutes. Let cool and sprinkle with powdered sugar!
YUMMY!