Aunt Ruth's Pumpkin Pie Cake

Aunt Ruth's Pumpkin Pie Cake
Recipe submitted by Ruth Shields

This delicious cake is a fun alternative to your basic pumpkin pie.  It can be served warm from the oven with a scoop of vanilla ice cream, or cold with whipped cream.  Happy Holidays!

Ingredients:

1 (29 ounce) can Libby's 100% pure pumpkin puree
1 (12 fluid ounce) can Carnation evaporated milk
3 eggs
1 cup sugar
3 teaspoons cinnamon
1/2 teaspoon salt

1  box (18.25 ounce) yellow cake mix
1 cup chopped pecans
1/2 cup butter or margarine, melted

Directions:

Preheat oven to 350 degrees

Combine the yellow cake mix, chopped pecans and melted butter or margarine together, set aside.

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt together by hand, using a wooden spoon.

Pour into a greased 9 x 13 x 2-inch pan.

Sprinkle the cake mix, pecans and melted butter mixture evenly over pumpkin mixture in pan.

Bake at 350 degrees for 60 minutes, or until done.