Pumpkin Pie Cake

Ingredients

• 1 (15 ounce) can pure pumpkin
• 1 cup evaporated milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 (18.25 ounce) box yellow or spice cake mix*
• 1 cup chopped pecans
• 1 cup butter, melted
• Maple syrup (optional)

Instructions

1. Heat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
2. Stir together the pumpkin, evaporated milk, sugar, vanilla extract and ground cinnamon. Pour the mixture into the baking dish.
3. Sprinkle the cake mix over pumpkin mixture in an even layer.
4. Top the cake mix with the pecans.
5. Drizzle the melted butter over the pecans.
6. Bake for about 1 hour or until golden brown.
7. Allow the cake to rest for 10 minutes before serving.
8. Serve drizzled with maple syrup or with ice cream or whipped cream.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Photo credit: (c) Can Stock Photo / HomemadeFoods