Written by Jodi (aka The Farmer’s Wife)
I adore this time of year, the brisk mornings, the nice afternoons, and certainly the leaves changing to vibrant tones of yellow, orange and red. Fall harvest is in full swing and with each pass of the combine the cornfields are swiftly becoming stubble fields. I love living in the country and seeing the canvas in which God has painted for me. It truly is gorgeous!!!
There is nothing better to usher in my favorite season than the smell of a delicious pumpkin pie baking in the oven. If pumpkin pie is one of your favorites, I am sure you will love this layered pumpkin dessert. It is like three desserts in one!!!
Layered Pumpkin Dessert
1 Yellow Cake Mix, reserve 1 cup for topping
1 Stick of Butter, melted
2 Large Eggs
Mix ingredients together and spread out in a greased 9×13 cake pan.
2 Cups of Pumpkin (can substitute a 30oz. can of pumpkin pie filling, but omit adding the pumpkin pie spice)
1 12 oz. Can of Evaporated Milk
2 Large Eggs (or 3 small eggs)
1 tsp. Pumpkin Pie Spice
Mix ingredients together and pour over cake layer.
1 Cup Yellow Cake Mix
1/2 Cup Packed Brown Sugar
3 TBSP Butter
Combine cake mix and brown sugar then fold in the butter to make a dry crumbly mixture. Sprinkle over the pumpkin layer.
Bake for about 1 hour or until the middle is firm or a toothpick comes out clean.