My art teacher's wife brought this to our last art retreat in Jasper...it is amazingly good.
There are several recipes on the internet but this one has the pecans added for a lovely crunchy topping. Serve slightly warm with whipped cream or top-notch vanilla ice cream. I dare you to stop after 1 slice!

PUMPKIN PIE CAKE
16 oz. can pumpkin
1 1/2 c. sugar
12 oz. can evaporated milk
4 eggs
1 tsp. salt
2 tsp. pumpkin pie spice

1 box yellow cake mix
2 sticks butter
1 c. chopped pecans

Mix first 6 ingredients.
Pour into greased 13 x 9 inch pan.

Sprinkle dry cake mix on top.
Melt butter, pour over mixture.
Sprinkle with pecans.
Bake at 350 degrees for 1 hour and 15 minutes.

Better than pumpkin pie, by a country mile!

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~ Jim Davis
Brenda

Oooooooooooooo, I bet cream cheese frosting would be great on it!

You know what? This cake really stands alone without any whipping cream or ice cream or anything else, at least for me. BUT, there are never any good reasons for omitting cream cheese icing on anything!

"Life is uncertain. Eat dessert first." ~ Ernestine Ulmer
Brenda