This is the
best of several worlds! Scrumptious cake
that is a little bit gooey and has the perfect crunch. Add that to the
combination of pumpkin, brown sugar, and warm spices and you have a dessert
that will leave everyone asking for more.
We loved it! It was super easy to
make - and just as easy to eat! Trust me
- you’re going to love this one.
Ingredients:
1 (15 ounce)
can pumpkin puree
1 (12 ounce)
can evaporated milk
4 large eggs
1/2 cup
sugar
1/2 cup
packed light brown sugar
2 teaspoons
pure vanilla extract
1 tablespoon
pumpkin pie spice
1 teaspoon
salt
1 box yellow
cake mix
1 cup
chopped roasted pecans
1 cup
unsalted butter, melted
Directions:
Preheat oven
to 350°F. Butter a 9x13 inch baking pan.
In a large
bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla,
pumpkin pie spice and salt and well combined and smooth.
Pour mixture
into prepared pan and spread into an even layer.
Sprinkle dry
cake mix evenly over the pumpkin mixture and use your hands to gently press it
into the batter.
Sprinkle the
top of the cake with chopped pecans and evenly drizzle the melted butter over
the entire cake.
Bake in
preheated oven for 40 minutes. At this point, check your cake. If the top is
becoming to brown, cover the cake with a piece of foil for the remaining baking
time. Continue baking an additional 10-20 minutes or until set.
Remove pan
to a wire rack to cool completely. Chill for a few hours before serving.
If desired,
top with whipped cream and chopped pecans before serving.
No comments:
Post a Comment