Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 cup(s) sugar

  3. 1 can(s) (12 ounces) evaporated milk

  4. 1 can(s) (30 ounces) pumpkin pie filling , *do not use plain pumpkin* 1 box(es) (18 ounces) yellow cake mix

  5. 2 stick(s) melted butter

  6. 1 cup(s) chopped pecans

  7. whipped cream , *for garnish

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans.

  2. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.

  3. Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.


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