This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.
Ingredients
- 1 can pumpkin , 29 ounce
- 1 can evaporated milk , 12 fluid ounce
- 1 cup white sugar
- 3 eggs
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 package yellow cake mix , 18.25 ounce
- 0.75 cups butter , melted
- 1 cup chopped pecans
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
-
2
In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
-
3
Bake in the preheated oven 50 to 60 minutes. Cool before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Summertime Zucchini Pie
A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.
Garlic Dinner Rolls
These garlic dinner rolls are wonderfully fluffy and buttery with a golden brown top and light fluffy interior. Garlic flavor is infused throughout.
Spinach Lemon Chicken Bake
This spinach lemon chicken bake features tender, moist chicken baked atop spinach in a bright lemon and rosemary cream sauce.