This is great to make in the fall—different from your traditional dump cake recipes.
Preheat over to 350 degrees (325 degrees if using a glass baking pan). Grease bottom of a 9″ x 11″ baking pan.
In mixing bowl, beat pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into baking dish.
Sprinkle the box of cake mix evenly over top of pumpkin mixture. Top with pecans.
Slice sticks of butter or margarine into thin slices, distributing evenly over top of cake mix/pecans.
Bake for 50 – 55 minutes. This is great when served warm!
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
2 Comments
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ilovepie on 12.14.2009
I made this a while ago but forgot to review. (sorry!)
This cake is excellent! The pumpkin part was so moist and almost custard like and the topping was delicious. The only thing I would change would be to use a bit less than the whole box of cake mix. That’s just my personal preferance though.
hulatutu on 8.17.2009
You must be a mind reader, I had been thinking of this recipe all day and have been wanting to make it! Mahalo for putting it on tasty kitchen.