1 16 oz can solid pack pumpkin
1 12 oz can evaporated milk
3 eggs
3/4 cup sugar
1 cup brown sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg yellow or butter flavored cake mix
1 cup chopped pecans
1 cup butter, melted
whipped topping
1. Preheat oven to 350. Grease 9x13 pan.
2. Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in large bowl or mixer. Pour into pan.
3. Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle with melted butter.
4. Bake for 50-55 min or until golden and toothpick comes out clean.
5. Cool completely and serve with whipped topping. Refrigerate leftovers.
What I did: The only thing different from how I wrote out the recipe is the butter. I did melt a whole cup of butter, but as I was drizzling it over the top I couldn't help thinking it was a LOT of butter and didn't end up using the whole cup. So if you want to cut back you could probably even use only 1/2 cup. I have made and tasted several similar recipes, but always thought it could be better. This one is my favorite and the one I'll stick with.
Source: The Shook Family Cookbook, but I made some changes
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3 comments:
Yay! Thank you for posting this one. It was scrumptious!
Yummy! I am going to make this this weekend, I know Billy will love it. Although maybe I shouldn't b/c then I'll gain 5 pounds--or maybe I'll just bring some over to you:)
Actually, after reading the recipe, I've made one really similar w/ the cake mix, but it wasn't as good as yours I don't think. The pecans really make it!
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