This is the
best of several worlds! Scrumptious cake
that is a little bit gooey and has the perfect crunch. Add that to the
combination of pumpkin, brown sugar, and warm spices and you have a dessert
that will leave everyone asking for more.
We loved it! It was super easy to
make - and just as easy to eat! Trust me - you’re going to love this one.
Ingredients:
1 (15 ounce)
can pumpkin puree
1 (12 ounce)
can evaporated milk
4 large eggs
1/2 cup
sugar
1/2 cup
packed light brown sugar
2 teaspoons
pure vanilla extract
1 tablespoon
pumpkin pie spice
1 teaspoon
salt
1 box yellow
cake mix
1 cup
chopped roasted pecans
1 cup
unsalted butter, melted
Directions:
Preheat oven to 350°F. Butter a 9x13 inch baking
pan.
In a large bowl, whisk together the pumpkin
puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and
well combined and smooth.
Pour mixture into prepared pan and spread into
an even layer.
Sprinkle dry cake mix evenly over the pumpkin
mixture and use your hands to gently press it into the batter.
Sprinkle the top of the cake with chopped pecans
and evenly drizzle the melted butter over the entire cake.
Bake in preheated oven for 40 minutes. At this
point, check your cake. If the top is becoming to brown, cover the cake with a
piece of foil for the remaining baking time. Continue baking an additional
10-20 minutes or until set.
Remove pan to a wire rack to cool completely.
Chill for a few hours before serving.
If desired, top with whipped cream and chopped
pecans before serving.
