Ingredients
- 1 box (18 ounce) spice cake mix (I used Duncan Hines)
- 1 can (15 ounce) pumpkin puree
- 1 can (12 ounce) evaporated milk (NOT condensed)
- 3 large eggs, beaten
- 1 cup melted butter (no salt preferred)
- 1/2 cup brown sugar
- 1/3 cup granulated sugar (white)
- 1 teaspoon ground cinnamon
- TOPPING
- Whipped cream (cool whip, store bought, or home made)
- Apple brandy (optional)
- Chopped pecans, chopped
How to Make
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Step 1: Pumpkin ... Add the pumpkin, evaporated milk, eggs, brown and white sugar, and cinnamon to a bowl; mix to combine. Pour into a 13x9" baking dish, sprayed with a non-stick spray, and lightly floured. You can even get the non-stick spray w/flour too.
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Step 2: Topping ... Add half of the cake mix over the top of the pumpkin mix, spreading it out over the top. Then, drizzle with 2/3 of the melted butter. Add the remaining cake mix and butter, and mix to combine. Then, sprinkle that over the top of the pumpkin as well.
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Step 3: Done ... Bake in a 375 oven, uncovered, on the middle rack. It will take around 55-60 minutes until set and golden brown.
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Step 4: Finish ... You can always use cool whip if you want; but, I like to make my own whipped topping. And, if you really want to make it special ... add a little apple brandy to the whipped cream. Then, finish it off with chopped pecans.
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Step 5: Serve, and ENJOY!
We hope you enjoy this recipe!
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