I got this recipe over at sweet rebellious Lula & thought it would be perfect for our dessert last Sunday night. Everyone LOVED it & I, who am not the biggest dessert person, have been loving it everyday since for breakfast. I will be making this again & for as many people as I know who dessert, I mean deserve, this! I'm not even a big pecan lover but I would not dream of making this without them.
1 15 oz. can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 package butter-recipe yellow cake mix
1 cup chopped pecans
2 sticks butter, melted (I used 1 1/2 just to cut down a bit, hah)
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour. Watch after 45 minutes, I had to cover it with foil to keep from browning too much. Remove from oven & let stand 20 minutes before serving. Serve warm or at room temperature with whipped cream. We used fat free & it did not take away.
IF there are leftovers, refrigerate. Put a slice in the microwave for 20 seconds & you’ll think you just made it.