Pumpkin Pie Cake

I have no idea where I got this, somewhere on the interwebs, but oh my GOD it’s delicious. The whole weekend after Thanksgiving we’ll leave this out in the kitchen with a spoon beside it and take a bite every time we walk past…!

  • BOTTOM LAYER:
  • 29 oz can pumpkin
  • 13 oz can evaporated milk (NOT sweetened condensed, I made this mistake once!)
  • 1/2 tsp salt
  • 4 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 3 eggs
  • 1 c white sugar
  • 1/4 c packed brown sugar
  • TOP LAYER
  • 1 box yellow cake mix
  • Pecan halves (optional)
  • 2 sticks (1 cup) butter

Mix all ingredients for the bottom layer; you can even do this several hours ahead, and keep it in the fridge in a bowl, covered with saran wrap.

When you’re ready to cook it, heat the oven to 350 degrees.

Spray a 9 x 13 inch pan with cooking oil, and put in the bottom layer. Then sprinkle the whole yellow cake mix on top. Slice the sticks of butter thin and dot them all over the top. Put pecan halves on top of that (if you like them)

Bake at 350 for 50 minutes, and I think it’s much better if you let it cool for fifteen minutes or so before serving. Just use a big spoon, it doesn’t cut like a cake. You can put whipped cream on it if wanted. And it gets even better as leftovers…

 

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