Stress and pumpkin cake

Let me just start this off by saying that I am completely and utterly overwhelmed with schoolwork. The end of the semester is near and I've been writing so many papers and cramming for exams that I feel my head might explode. I should go get a massage and a facial to calm down, but that money could go towards other things. 
Ya know, like food or bills. Important stuff. 


So, I'm relaxing the best way I know how: cooking. [I figured having a glass of wine before noon on a Sunday would be frowned upon. *sighs*]  Pumpkin cake it is then. 


After consulting the recipe, braving the grocery store, [where I nearly ran over a lady who conveniently parked her cart in the middle of the aisle. I HATE that, with a passion.] Anyways, once home I decided to bake this darn thing and see how it turns out. 
*Oh, if you plan on making it, don't bother cleaning your kitchen beforehand. It'll look like a pumpkin exploded all over your counter-tops and every single bowl you own will be used. 


I should have taken pictures of the before and after, but I couldn't find my camera. And I doubted anyone would want to see pictures of dirty dishes all over our obscenely small kitchen. 

Pumpkin Cake:

Bottom(first) layer:

1 pkg yellow cake mix-hold out 1 Cup

Add 1/2 cup soft butter

1 egg

Mix and press into the bottom of a sprayed 9x13 pan

 Middle layer:

1lb 14oz can of pumpkin pie mix(it's the large Libby's can)

2 eggs

2/3 cup evaporated milk

Mix and pour evenly over the crust

 

Top layer: [it should be crumbly]

1/4 cup sugar

1 teaspoon cinnamon

1/4 cup cold butter-make sure it is cold, as you don't want it to be very soft

1 cup reserved cake mix

Mix with a fork and pinch a small amount on top until completely covered

Bake at 350 degrees for 45 minutes to an hour.