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
