Recipe by wwltmom
This is a very good Thanksgiving dessert.
Top Review by Mimpard
We love this recipe! I make it several times during the autumn season and always get rave reviews. I've reduced the sugar to 3/4 cup and reduced the butter to 1/2 cup and still get great results. To make the cake prettier, I've cut the butter into the cake mix and stirred in the pecans before spreading over the pumpkin topping.<br/>Thanks for sharing this simple, wonderful dessert.
- 16 ounces pumpkin puree
- 13 ounces evaporated milk
- 2 teaspoons pumpkin pie spice
- 4 eggs
- 1 1⁄2 cups sugar
- 18 1⁄2 ounces yellow cake mix
- 1 cup butter, melted
- 1 cup pecans, chopped