Oh my! A friend of mine served this at bunco one night around Thanksgiving. Everyone LOVED it! It has become a fall tradition at my house, and I have given out the recipe more than once! It is the best pumpkin recipe that I have ever had!
15 oz. can pumpkin
1C evaporated milk
1C sugar
1 tsp. vanilla
1/2 tsp. cinnamon
18.25 oz. box of yellow cake mix (gluten free if needed)
1C chopped pecans
1C melted butter
whipped cream
Stir together 1st 5 ingredients. Pour into lightly greased 9x13 pan. Sprinkle dry cake mix evenly over top. Sprinkle with pecans. Drizzle with butter. Bake 1 hour or until golden brown at 350.
Cool 10 minutes. Serve warm or room temp with whipped cream.
Can make into a trifle with caramel sauce and walnuts. Can combine vanilla pudding with the cool whip for one layer of the trifle.
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