by Kathy Hamman Miller
That great pumpkin flavor that we all love that can be made for any time of the year. Just mix, dump and bake, and you’re ready to go, making this recipe easy to make and great to have around for a back up plan.
It also serves more people than pie and the smell you will have in the house! Yum!
Preheat oven to 350 degrees and butter the bottom and sides of a cake pan.
In a large bowl combine:
1 – 15 ounce can pumpkin purée
1 – 12 ounce can of evaporated milk
1 cup packed brown sugar (I used the dark for flavor)
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Sprinkle 1 box of dry yellow cake mix over top evenly.
Sprinkle 2 cups chopped pecans or walnuts over the dry cake mix
Pour 2 sticks (1 cup) of melted butter evenly over everything.
Bake at 350 degrees for 60 minutes. You know it’s done when the edges are browned and inserting a knife into the middle comes out clean.
You can also top this with whipped or ice cream. Enjoy!
