Wow, really good and very easy to put together. I did not make any changes except I opted for the ice cream on top instead of whip cream (I did try both). I am not a huge pumpkin fan, and this almost only has a hint of the pumpkin flavor. The pumpkin layer is not very thick and the crispy crust on top really helps make the texture and taste to this dish. Made this for my family as a Halloween dessert and t was a hit. I will make this again.
Moist cake, sweet pumpkin, and crunchy pecans—what's not to love? One of our Foods staffers, who shall remain anonymous, ate half a pan of this easy and fabulous dessert.
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Bake: 1 Hour, 5 Minutes
Stand: 10 Minutes
- 1 (15-ounce) can pumpkin
- 1 cup evaporated milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 (18.25-ounce) package butter-flavored yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
- Whipped Cream (optional)
- Ground nutmeg (optional)
- Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
- Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
- Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.
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