30 oz can pureed pumpkin
12 oz can evaporated milk
1 c. sugar
3 eggs
1 t. your favorite pumpkin pie spice (I ended up using 2 t. each of cinnamon and nutmeg)
Mix together. Pour into greased 9x13 pan.
Lightly spread 1 box yellow cake mix on top (unmixed, just the powder)
Pat 1 cup chopped pecans into the cake mix.
Melt 1/2 lb. (two cubes) butter and pour over.
Bake at 350 for 50 minutes. Cool and refrigerate. Top with whipped cream. (When I brought this it had not been refrigerated for very long, maybe 15 min.)
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment