Instructions
Preheat the oven to 350F degrees. Lightly grease a 9×13 inch baking pan.
In a large bowl whisk together the pumpkin, eggs, sugar, pumpkin pie spice, evaporated milk and vanilla
Pour the mixture into the prepared pan.
Sprinkle the cake mix on top so that the pumpkin layer is evenly covered.
Sprinkle the chopped pecans on top.
Cut the butter into thin slices and place on top of the cake mix doing your best to evenly cover the cake mix. It does not have to be entirely covered.
Bake in the preheated oven for 60 minutes or until the top is golden and the middle of the cake no longer wobbles.
Cool for at least 15 minutes, then slice and serve.
Notes
To make your own pumpkin pie spice, use: 1 ½ teaspoons cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ginger powder, andd ¼ teaspoon ground cloves.
Evaporated milk can be substituted for 1 ½ cups heavy cream.
Store leftovers covered in the fridge for up to 4 days.
Nutrition
Calories: 340kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 266mg | Potassium: 97mg | Fiber: 1g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
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