Pumkin Cake

TOPPING:
1 C. Dry Yellow cake mix
1 tsp. Cinnamon (or less)
1/3 CUBE of butter
(Mix & set aside)


BOTTOM CRUST:
Rest of dry yellow cake mix
2/3 CUBE of butter (melted)
1 Egg
(Mix and press into pan)


FILLING:
1 can (approx. 3 Cups) of pumpkin prepared according to can instructions (for 2 pies). Pour onto bottom crust. Put on Topping. 


Bake cake at 350 approx. 1 hour (until knife comes out clean). Cool & refridgerat. Don’t cover with foil while baking.


Recipe by: Amber M.