Ingredients
Method
- Measure out 1/2 cup of the cake mix and set aside. Grease a 13 x 9 pan. Heat oven to 325°F.
- Mix the cake mix (less the 1/2 cup you set aside) with one egg with an electric mixer on low speed for 2 minutes. After mixing, the batter will come together as a ball. Pat it evenly over the bottom of the pan and up the sides. Set the pan aside.
- For the filling, mix the cream cheese and sweetened condensed milk 30 seconds. Add the rest of the filling ingredients and beat on medium speed for one minute. Pour the filling over the crust.
- Place on center rack in the oven. Bake until it looks shiny and the center no longer jiggles when you shake the pan, 40 to 45 minutes.
- Remove from the oven and leave the oven on while you prepare the topping.
- Mix the sour cream and the brown sugar. Spread over the top of the cake evenly.
- Return the pan to the oven and bake 7 to 10 minutes, or until the topping sets.
- Cool for 30 minutes. Cover with plastic wrap and put in the refrigerator for several hours.
Nutrition
Notes
The original recipe called for only 1 cup pumpkin. However, I was on the phone while I was making this and inadvertently used an entire can. It worked well with the entire can. But if you only want to use 1 cup, you can use the remaining pumpkin to make Pumpkin Pancakes. High in vitamin A.