Good enough to serve as dessert!
Make in 3 Layers.
Reserve one cup of cake mix for later use. Mix balance of cake mix with one beaten egg and one stick melted butter. Mix well and press into 9 x 13 inch greased and floured pan.
Take pumpkin, 3 eggs, brown sugar, 1/2 white sugar, evaporated milk and cinnamon. Mix all well and pour over bottom layer.
Take reserved cup of cake mix; add 1/2 cup white sugar, butter, and nuts. Mix well, cutting in softened butter or margarine) to make crumblike topping. Sprinkle over middle layer. Top with pecan halves.
Bake at 350 degrees F for 55-60 minutes. Cool to room temperature before serving. Optional: Top with whipped cream when served. Cover and refrigerate leftovers.
Makes 12-15 servings.
Source: I got this recipe from my niece. It has become a family favorite at holiday dinners. It's probably the most complimented pumpkin recipe I've ever made.
By Sandy from Elon, NC
hi, sounds great, how big a can of pumpkin?
It sounds like a 29 oz. can of pumpkin puree.
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