Pumpkin Custard Cake is pure autumn magic. It’s easy to make and is always a massive hit anytime I make it. YUM. INGREDIENTS • 1 box yellow cake mix reserve 1 cup, set aside • 1/4 cup melted butter, cooled • 1 large egg Custard filling • 1 large can pumpkin • 3 large eggs • ⅔ cup canned evaporated milk • ½ cup packed brown sugar • 2 teaspoons cinnamon Topping • 1 cup yellow cake mix • 3/4 cup white sugar • ¼ cup melted butter For a full printable recipe go to our bio 👆🏻 and click on linktree.