1 can 15oz pumpkin (not the pie mix)1 can 12 oz evaporated milk
3 eggs
1 cup sugar
4 teaspoon pumpkin pie spice
1 box Betty Crocker SuperMoist yellow or spicecake mix
1 1/2 cup chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
Heat oven to 350F. Grease or spray bottom and sides of 13×9 inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
