Ingredients
- 29 oz pumpkin puree NOT pumpkin pie filling
- 1 cup white sugar
- 3 eggs
- 12 oz can evaporated milk (or 1/2 & 1/2 cream)
- 2-1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup butter, melted
- 1 box spice cake mix (or yellow cake mix with 1 tsp cinnamon)
- 1 cup pecans, chopped
Servings: servings
Instructions
- Preheat oven to 350ºF
- Combine pumpkin, sugar, eggs, milk, spices and salt in large mixing bowl.
- Beat well before pouring into a lightly greased 9×13 cake pan.
- Sprinkle 2/3 of dry cake mix over top of pumpkin mixture.
- Sprinkle pecans evenly and then remaining dry cake mix. By putting pecans in between, eliminates risk of them burning.
- Pour melted butter over the top.
- Bake at 350ºF for 50-60 minutes
- Sprinkle a little extra cinnamon on top.
Recipe Notes
We like it served cold with a dollop of whipped cream makes a nice touch.