A friend forwarded this recipe to me this past week. Yesterday afternoon I decided to try it out. It turned out so delicious that I know now that it is a permanent addition to the recipes I will make time and time again...especially in the months of October, November and December...
Preheat oven to 350 (F) degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13 x 9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with vanilla ice cream or whipped cream.
- 1 can (15-oz) pumpkin
- 1 can (12-oz) evaporated milk
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup pecan pieces
- 1 cup butter melted
Preheat oven to 350 (F) degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13 x 9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with vanilla ice cream or whipped cream.
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