Pumpkin Pie in a Cake

Pumpkin Pie in a Cake

Grease a 13x9 pan.

Preheat your oven to 350.

“crust”:

1 box of yellow cake mix

1 stick of butter, room temperature

1 egg

Set aside 1 Cup of yellow cake mix for use later.  Beat the rest of the cake mix, the butter and egg in a medium mixing bowl.  When well combined, press the batter into the prepared pan for a “crust”.

Filling:

1 30 oz. can of pumpkin pie filling *

1 15 oz. can of evaporated milk **

1 C. sugar

3 eggs

1 tsp cinnamon ***

Beat the above ingredients together until the mixture lightens in color and texture.  Pour this into the pan on top of the crust. ****

Topping:

1/4 C sugar

1/2 stick chilled butter

1 C reserved cake mix

1 C chopped pecans

Beat everything except the pecans in a medium bowl.  When it is combined and crumbly, add in the pecans and mix with a spoon.  Spread this evenly over the filling.

Bake this in the oven for 75 minutes or so.  The cake should look very moist, but shouldn’t “jiggle” when it’s moved.  Let the cake cool.  Serve with ice cream or whipped cream.