Pumpkin Pie Cake

1 (16 oz) can of solid pack pumpkin

1 (12 oz) can of evaporated milk

3 eggs

1 1/2 cups of sugar

4 teaspoons of pumpkin pie spice

1/2 teaspoon salt

1 yellow cake mix

1 cup butter

1 cup chopped pecans

Whipped topping

Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.  Pour batter into a pan.  Sprinkle dry cake mix evenly over pumpkin mixture.  Drizzle with melted butter.  Bake at 350° for 50-55 minutes or until golden brown.  Sprinkle pecans over top for the last 10-15 minutes.  Cool completely, and serve with whipped topping.

Rebecca Roelfsema (Our Aunt)

Racine, Missouri

Family Saying:

If the barn needs paintin’,

paint it. 

(Great Grandpa VanDorn used to say this  in reference to women wearing make-up.)

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