Pumpkin Pie Cake 1 can (15 ounces) solid-pack pure pumpkin
3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 can (12 ounces) evaporated milk
1 package (18.5 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1 cup coarsely chopped pecans
- Preheat the oven to 350°F.
- In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and evaporated milk; mix well. Pour into an ungreased 9" x 13" baking pan.
- Sprinkle dry cake mix evenly over the batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
- Bake for about 1-1/4 hours, until the top is set and the bottom has the texture of pumpkin pie. Cool completely before cutting into squares.
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