15 ounces solid-pack pumpkin
12 ounces evaporated milk
3 large eggs
3/4 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
4 teaspoons pumpkin pie spice
1 box butter pecan cake mix Betty Crocker (15.25 ounces)
1 cup unsalted butter melted
1-1/2 cups chopped pecans
2 tablespoons packed brown sugar
vanilla ice cream or whipped cream
Instructions :
Preheat the oven to 350º Fahrenheit and grease a 9×13 pan with butter or cooking spray.
In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
Pour the pumpkin batter into the prepared pan.
Sprinkle the dry cake mix over the pumpkin.
Drizzle with the melted butter.
Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
Bake for 1 hour or until a knife inserted in the center comes out clean.
Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
Serve warm with ice cream or whipped cream.
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