Every year Lisa Gill makes this "perfect bite of Autumn" and brings it with her from North Carolina to "The Hunt" in New Jersey! It is OMGoodness delicious...and not even hard to make! Thanks for sharing Lisa!
Ingredients:
¨ 1 package yellow cake mix
¨ 1 can (16 ozs.) solid pack pumpkin
¨ 1 can (12 ozs.) evaporated milk
¨ 3 eggs
¨ 1 ½ cups sugar*
¨ 2 tsps. cinnamon
¨ 1 tsp. ground ginger
¨ ½ tsp. cloves
¨ ½ tsp. nutmeg
¨ ½ tsp. salt
¨ 1 cup chopped pecans
¨ 1 cup melted butter
Ingredients:
¨ 1 package yellow cake mix
¨ 1 can (16 ozs.) solid pack pumpkin
¨ 1 can (12 ozs.) evaporated milk
¨ 3 eggs
¨ 1 ½ cups sugar*
¨ 2 tsps. cinnamon
¨ 1 tsp. ground ginger
¨ ½ tsp. cloves
¨ ½ tsp. nutmeg
¨ ½ tsp. salt
¨ 1 cup chopped pecans
¨ 1 cup melted butter
The ladies of the Hunt! (Lisa Gill our Secret Chef is far right and the photo inset)
Directions:
Preheat oven to 350 degrees. Grease bottom of a 9” x 13” baking pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg and salt in large bowl. Mix well and then pour mixture into greased pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter evenly over top. Bake for 50-55 minutes or until golden and pumpkin mixture is set. Cool completely and serve.
*Splenda for baking can be substituted for sugar.
Preheat oven to 350 degrees. Grease bottom of a 9” x 13” baking pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg and salt in large bowl. Mix well and then pour mixture into greased pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter evenly over top. Bake for 50-55 minutes or until golden and pumpkin mixture is set. Cool completely and serve.
*Splenda for baking can be substituted for sugar.
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