I told you I love Fall.
I love Fall recipes, with pumpkin.
This stuff is heavenly. My friend Jen White passed it on to me, and I'm so glad she did. So I'm passing it on to you.
Even if you think you don't like pumpkin, you could like this. You know why? Because it has a cup of melted butter on it. No matter what you make, if it has that much butter on it, it's good.
Are you ready?
1 can pumpkin
1 (12 oz.) can evaporated milk
1-1/2 cups sugar
4 t pumpkin pie spice
1/2 t salt
yellow cake mix (butter recipe is best)
1 cup chopped pecan bits
1 cup melted butter
Vanilla Cool Whip
Grease a 9 x 13 pan.
Combine pumpkin through salt in a large bowl.
Pour it into the pan.
Pour cake mix over it evenly.
Sprinkle pecans on top.
Then drizzle the butter over it, and bake at 350 for 50-55. Golden bubbly.
Serve with Cool Whip, and I have paired it with the Vanilla Cool Whip, which is a heavenly combination. I think Vanilla Cool Whip was made specifically for this dessert.
If you make it, or eat it, tell me if you like it.