Easy Pumpkin Pecan Cake for Thanksgiving

 

 Thanksgiving is right around the corner so I’ve been trying out some recipes in advance to see what will make the cut for our holiday feasting.  I made a few versions of this cake this week and this one is the winner!  It’s super easy,  with a lovely pumpkin pie layer on the bottom and a cake layer on top with pecans for some texture.  It is delicious served warm or at room temperature and is begging for a scoop of vanilla ice-cream.

What to buy:

  • 1 box yellow cake mix
  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup chopped pecans (I left some whole too to sprinkle on)
  • 1 cup melted butter
  • vanilla ice cream or whipped cream

What to do:

  • preheat oven to 350 degrees
  • grease bottom of 9 by 13 pan ( I used some melted butter that you can spot in the first picture)
  • combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan
  • in a separate bowl combine dry yellow cake mix with butter until mixed and spoon or use your hands to distribute evenly over pumpkin mixture (it will sink in a little bit)
  • sprinkle chopped pecans on top
  • bake for 55 minutes or until top is turning golden brown
  • cool completely, cut and serve warm or at room temperature with vanilla ice cream or whipped cream
  • refrigerate leftovers

To make your own pumpkin pie spice:

  • mix together: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves and store tightly covered

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