1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter- melted
1 cup chopped pecans
1/2 cup toffee bits (optional)
Directions:
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into prepared pan. Sprinkle entire box of cake mix on top, followed by nuts and toffee chips. Pour melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.
NOTES-
Be sure you're using pumpkin puree and NOT pie filling- there is a difference.
I used a Duncan Hines butter yellow cake mix.
For those with nut allergies, try using crushed graham crackers in place of the nuts.
Serve with ice cream or whipped cream.
*Recipe and Image courtesy of: Cookies and Cups
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