Making layered pumpkin cake for Thanksgiving

The sugar and butter in the last layer make a delicious crumbly crust.

I came across this recipe a few years ago while working in Lynchburg. It was published in the Danville Register & Bee, a paper my department designed. It was a reader-submitted recipe, so credit must go to Mary Jenkins.

I brought this over to my parents’ house for our Thanksgiving celebration. My little brother, Paul, finished his piece in about 2.5 seconds and began looking around furtively hoping someone would offer him another (they did).

Layered Pumpkin Cake

Layer 1

1 box yellow cake mix
1/2 cup melted butter
1 egg

Take 1 cup of cake mix and set aside. Mix remaining ingredients together and press into bottom of pan.

Layer 2

2 cups canned pumpkin (just plain pumpkin, not pie filling)
1/2 cup brown sugar
2 teaspoons pumpkin spice (or 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves)
2 eggs
2/3 cup milk

Beat until smooth and pour over cake crust.

Layer 3

1 cup dry cake mix, which had been set aside
1/4 cup sugar (or 1/2 cup if you want the top layer crispier)
1 tsp cinnamon
1/4 cup butter

Cut together with a pastry blender or two knives until the mixture is lumpy. Sprinkle over the filling and bake at 350 degrees for 45 to 50 minutes. Serve warm or chilled. Also yummy covered in whipped cream. :)