WOW !!! I made this cake at Thanksgiving dinner at my in-laws and it was such a success I think this may be my staple contribution each year. I took someone’s suggestion on toasting the pecans in butter before adding it to the cake and instead of margarine, I used unsalted butter (since one person said the cake was somewhat salty). Instead of using whipped cream – I made crumb cake crumbs and baked them on during the last 15 minutes of baking (to make crumbs: use 2 1/2 cup flour, 1/2 cup sugar, 2 tsp vanilla, 2 tsp cinnamon 1 1/2 stick unsalted butter melted – I mixed them all together with my hands and put them on top of the pecan/pumpkin/cake mixture). The crumbs, buttery pecans, cake mix & pumpkin mixture was so unbelievable (although filling) everyone raved about it !!!! I think next year though I will cut back on the sugar and butter as it is such a sweet cake and rich cake having one sliver is almost too much to eat and there’s no room for other desserts ! Thank you for this superb recipe !!! YUMMMM
Awesome! Very nice fall dessert. I even adjusted it a bit and it was still marvelous. I decreased the sugar to 1 cup and decreased the butter to 1/2 cup. I mixed 1/3 cup of flaxseed meal into the cake mix to make up for the missing butter–a sneaky way to make up some much needed omega-3s. Everyone loved this dessert, even my 5 year old.
This absolutely is a favorite dessert of our family. I use my own homemade pumpkin pie spice, add a pinch of salt instead of a whole teaspoon and butter instead of margerine. Excellent as is but over the top yummy with whipped topping or french vanilla ice cream. This dosen’t last any longer than past dessert at family gatherings–two days if I’ve made it for the four of us.
Excellent dessert. Very tasty. I love pumpkin and this one is definitely a keeper! It is best served warm with real whipped cream!
Ingrediants:
1 Large can of Pumpkin (29 oz)
1 Large can Evaporated Milk (10 or 12 oz)
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This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it has some “crunch” (I baked mine in a Pampered Chef 9×13 stoneware baker for 70 minutes: perfect!) The pecans are a MUST, they add a needed taste! I have made this for the last 3 years for Thanksgiving and Christmas, rather than pie. It’s much easier, and much better than plain old pumpkin pie. I always have people asking for the recipe! Thank you!
This is very good and a quick recipe. My family really liked this one. I did use a white cake mix when I was out of the yellow and it worked just as good. I have frozen part of it before and when it was thawed we both thought the flavor was even better than when first made. Personally it seems to have a better taste at room temp. or from the fridge.
Ingrediants:
1 Large can of Pumpkin (29 oz)
1 Large can Evaporated Milk (10 or 12 oz)
1 Box Yellow Cake Mix
3 eggs
1 cup butter or margarine
1 cup sugar
1 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans or hazelnuts)
Directions:
Line a 9 x 13 pan with foil and then spray the foil with cooking spray.
Mix pumpkin, evaporated milk, eggs, sugar and cinnamon in a large bowl. Pour into foil-lined pan.
Sprinkle the dry cake mix over the top of the pumpkin and pat down lightly. Sprinkle nuts on top of the dry cake mix. Melt the butter and drizzle it over the top.
Bake for 1 hour at 350 degrees. Let stand for 2 hours before turning it out on a cutting board. Peel off the foil and cut into squares. Serve with ice cream or whipped cream. Enjoy!
Gluten free people!–You so can make this gluten free! Second time I made it I used a bit extra butter because the aldi GF cake we feel is dryer than the Pillsbury gf. I found a very similar recipe recently that calls for 2 cans pumpkin or one large can so we may try that because we have a family of 9 and love this dessert! We want extra!
Made this for my guests in my home last night & we all loved it! Served it warm with vanilla bean ice cream.
source :77kitchen.com