Pumpkin Pecan Cake

I got this recipe a few years ago from Dustin's Aunt Julia, who is an amazing cook.  This has become one of my favorite pumpkin recipes.  It is a great alternative to pumpkin pie.  The cake-mix and pecans on top add a sweet crunchiness that is delicious.  I serve it with a little whipped cream or vanilla ice cream.


Pumpkin Pecan Cake
by: Aunt Julia


2 1/2 c. pumpkin
12 oz. can evaporated milk
1 c. sugar
3 eggs
1 Tbsp. cinnamon
1 pinch nutmeg
1 yellow cake mix
1 1/2 c. pecans
1 c. butter, melted (Just do it!  Don't think about it!)


Preheat the oven to 350 degrees.  In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, cinnamon and nutmeg and mix it well.  Pour the mixture into a greased 9X13 pan.  Sprinkle the yellow cake mix over the top.  Then sprinkle the pecans over the top of that.  Then drizzle your 1/2 POUND (!!) of melted butter over the top of that.  Please do this.  You will not regret it when you taste the first bite of sweet, slightly crispy, amazingly yummy, buttery cake.  Bake it for 60 minutes, or until a fork inserted in the center comes out clean.  Serve it with whipped cream or vanilla ice cream.  It is best eaten a little warm.