1gluten-free yellow cake mixset aside 1 cup for topping
1/2cupbuttersoftened, 1 stick
1egg
Pumpkin Pie Filling
29ozpumpkin puree1 can
2cupsgranulated sugar
2teaspoonscinnamon
1/2teaspoonsalt
1/2teaspoonmace
1/2teaspoonallspice
4eggsbeaten
2cupsmilk
1tablespoonbutter
Gluten FreeTopping
1cupgluten free yellow cake mix
1tablespooncinnamon
3tablespoonsbuttercold
Instructions
Crust
Add all the ingredients to a medium bowl and beat with a hand mixer until combined.
Press the crust into a lightly greased 9x13 pan.
Filling
Add all the ingredients to a medium pot and heat on low until the mixture thickens.
Pour the pumpkin pie filling over the crust.
Topping
Mix then cake mix and cinnamon together, then cut the butter in the mixture until crumbly. Sprinkle the topping over the pumpkin pie filling.
Bake at 350 degrees for about 60 minutes. You want it to be "set" in the middle. Shake the pan a little and if the cake doesn't "jiggle" then you know it's done.