Ingredients:
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 eggs
20 ounces pumpkin puree
2 (12 ounce) cans evaporated milk
1 (18 ounce) boxes spice cake mix ( dry)
3/4 cup melted butter
1 cup chopped pecans
Directions:
In a small bowl measure sugar, salt, cinnamon, ginger and cloves.
Set aside.
In a large mixer beat eggs.
Stir in pumpkin.
Add the sugar/spice mixture.
Add evaporated milk (mixture will be runny).
Pour into a greased 9×13 inch baking dish.
Sprinkle dry cake mix over the pumpkin mixture.
Drizzle butter evenly over the top of the cake mix.
Sprinkle with chopped pecans.
Note: The recipe I got didn’t really specify the amount of nut so I just guessed a good amount.
Use how much you want.
Also, it’s pretty to leave some of the pecans halved.
Bake at 350 for 1 hour.
Let cool.
Serve with whipped cream or ice cream if desired.
Servings: 15
Time preparation: 15 min.
Time total: 75 min.