I got this recipe a long time ago from a radio station I listened to as a brand new bride. We lived in Platteville Wisconsin (UW-Platteville) and I think the radio show was called The Cracker Barrel, not to be confused with the restaurant. Evidently it was served in the public school system because there were frequent requests. Lucky kids, I’d say. I doubt it would make the nutrition grade these days. I have a pan in the oven now. It’s one of our favorites too.
Preheat oven to 350 degrees.
1- yellow cake mix (dry whisk to break up lumps if your mix is lumpy like mine was) with 1 cup removed and set aside in another bowl for topping
1-stick of margarine melted
Mix together and press into the bottom of an ungreased 13×9 pan.
1-30 oz can of pumpkin pie mix
2/3 cup evaporated milk
Beat/whisk together and pour over pressed crust layer. I use the same bowl I just mixed the cake mix in.
1 cup reserved cake mix
1/4 cup brown sugar1 tsp cinnamon
1/4 cup softened margarine
Cut in or mix with fork to cumbly mixture. Sprinkle over the top of the pumpkin mix.
Bake for 1 hour.
You can serve warm with whipped topping or ice cream. When cool, refrigerate. Cut into squares or bars. It’s pretty rich so they don’t have to be too big. The beauty of this is it makes a few more servings than making a pie. It travels well too.
This is a seasonal favorite!