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Pumpkin Pie Cake
Pumpkin Pie Cake
**(see note at end)**
12 to 15 servings
1 can (15oz.) Libby's solid-packed pumpkin
3 eggs, slightly beaten
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 teaspoons pumpkin pie spice
1 can (12 oz.) Carnation evaporated milk
1 package (18.5 oz.) Betty Crocker yellow cake mix
1/2 cup (1 stick) melted butter
1 cup chopped pecans
Preheat oven to 350 degrees. In a large bowl,
combine pumpkin, eggs, both sugars, pumpkin
pie spice, and evaporated milk; mix well. Pour
into ungreased 9" x 13" baking pan. Sprinkle
dry cake mix evenly over the batter in the pan;
drizzle melted butter evenly over the top them
sprinkle with pecans. Bake for 1-1/4 hours, until
top is set and the bottom has the texture of
pumpkin pie. Cool completely before cutting
into squares. Yummy!!
**I used cooking spray although it says use an ungreased pan.
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