Looking for a dessert to satisfy your craving for fall? How about one that is literally fool-proof? If you can open cans, dump them in a pan and then set a timer and remove said pan when said timer dings, then you can make this and impress friends and family at your holiday gatherings. Also, it is quite easy to make a half recipe if you have a craving, but don't want to eat it for two weeks.
This recipe has been going around for a while and with half a cup of butter it's no surprise that it is a crowd pleaser.
Do you have a favorite or signature dish that you bring to Thanksgiving/friendsgiving/or get togethers?
1 (29 oz) can pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fl oz) can evaporated milk
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 (18.5 oz) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.