Pumpkin Pie Cake

Ingredients:

Filling:

• 1 29oz can pumpkin
• 4 eggs, beaten
• 1 can evaporated milk
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice

Topping

• 1 box Yellow cake mix
• 2 sticks unsalted butter, melted
• 1/2 cup chopped pecans or walnuts (optional)

Preheat the oven to 350f.

In a bowl, mix together the pumpkin, eggs, evaporated milk, sugar & brown sugar and pumpkin pie spice. Mix until well incorporated.

Spray a 9×13 in pyrex dish. Pour the pumpkin mixture into the baking dish. Use a spatula to smooth it out and make it even. Cut the corner off of the cake mix package, begin sprinkling it all over the pumpkin mixture. Melt the sticks of butter and pour over the cake mix. Top with chopped pecans over half or the whole thing if you love pecans. Can also use Walnuts or use no nuts at all!

Pop into the oven and bake at 350f for 35-45 minutes until it is set and doesn’t jiggle when you shake it. I usually turn the baking dish half way through to get even color over the top. It should be lightly browned on top. Serve with vanilla ice cream or whipped cream. This is a great Thanksgiving or Christmas dessert!