Ingredients:
2 (15 ounce) cans pumpkin
1 (12 ounce) cans evaporated milk
1 cup sugar or 1 cup Splenda granular
3 eggs
1 teaspoon vanilla
1 yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
Directions:
Preheat oven to 350 degrees.
Line a 9×13 pan with non-stick foil or parchment paper. Set aside.
In a large bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla.
Pour into the prepared pan. Sprinkle with the dry cake mix and drizzle with butter. Sprinkle with pecans.
Bake for 1 hour or until golden brown. Cool completely in pan on wire rack.
Invert onto a large serving platter. Carefully remove paper or foil.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.