5/5
(1 Votes)
Ingredients
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 t. cinnamon
- 1/2 t. salt
- 1 box yellow cake mix
- 1 c. pecans, chopped
- 1 c. butter, melted
- Cool Whip
Preparation
Step 1
Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish.
Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.
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