Pumpkin Pie cake

Even if you don't like pumpkin, TRY THIS DESSERT! You will be hooked!! :)

Batter:
1 Lg can pumpkin
4 tsp pumpkin pie spice
3/4 C sugar
1 can fat free evap. milk
3 eggs
1/2 tsp salt
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topping:
1 box of yellow cake mix
1 1/2 cups of light butter (melted)
whipped topping

Now, there are technically two ways to serve...one way would be the 9x13 pan--in which you would pour it into your greased pan and sprinkle yellow cake mix (unprepared--just pour the mix right from the box) over the batter. Pour melted butter over the top. Bake at 350 for 50 minutes or until lightly browned on top. Top with whipped topping or icecream.

Going this route you can decide on your serving size--
cut into 15 pieces will be 10 pt+
cut into 12 pieces will be 12 pt+
cut into 18 pieces will be 8 pt+


OR, you can do what I like to do:
Taking (3) 8x8 pans (I like to buy disposable tins for this! It freezes GREAT and is easy to reheat and eat!) , evenly distribute pumpkin mixture (seems like mine was approx 2 C each). Pour it into your greased pans and sprinkle yellow cake mix (unprepared--just pour the mix right from the box) over the batter in each pan. (again, I think this was approx 1 1/2 C-2 C each.). Pour melted butter evenly over the top of each pan. Bake at 350 for 50 minutes or until lightly browned on top. Top with whipped topping or icecream.

If you do it this way, you will have THREE desserts, or you can serve them all at once. :) I slice each pan into 9 slices. This dessert really does freeze nicely, and reheats quickly! Just slide your disposable tin into a gallon size ziplock bag and toss in the freezer! :)

27 servings (9 slices per 8x8 pan)  5 pt+    (which I find to be PLENTY!!)