It should be said in the beginning that I don't like pumpkin pie. I think it's a texture thing because I love almost all things pumpkin. Except pumpkin pie. This recipe, on the other hand, is amazingly wonderful. So in the Spirit of Thanksgiving, I'm sharing it with you. Because I'm generous like that.
Pumpkin Pie Cake
Ingredients you'll need:
1 package yellow cake mix
3/4 cup butter
1/2 cup chopped pecans (I don't use these because of allergies & haven't noticed a difference)
15 oz. can of pumpkin
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
13 oz. can of evaporated milk (which I just realized I forgot to get at the store. crap.)
1/4 cup white sugar
1 tsp. cinnamon
Combine the yellow cake mix (reserve 1 cup & set aside), 1 egg, 1/2 cup melted butter and chopped pecans (optional). Press into bottom of ungreased 9x13 cake pan.
Combine 1 can of pumpkin, 2 1/2 tsp. pumpkin pie spice, 2 eggs, 1/2 cup brown sugar and 1 can of evaporated milk. Pour over crust mixture in pan.
Mix together by hand 1 cup reserved cake mix, 1/4 cup white sugar, 1 tsp. cinnamon & 1/4 cup softened butter. Sprinkle over the pumpkin mixture in pan.
Bake at 350 degrees (325 degrees for glass pan) for 40-45 minutes. Refrigerate overnight. Serve topped with whipped cream.
Sit back and enjoy all the compliments that you will most definitely get when you serve this.