This is one of my favorite family recipes. I look forward to Thanksgiving every year because I know that we are going to be getting this cake. I personally am not a big pie person, but give me a good, moist, dense, piece of cake any day and I'll be happy!
One pie I do like is Pumpkin, but like I said, cake is better, so when I was little and my Mom came up with this recipe just for me I was in heaven. It brought 2 of my favorites together. Pumpkin and cake. Delish!
1 15oz can of Pumpkin
1 12oz. can Evaporated Milk
1 1/2 cups Sugar
1 tsp. Cinnamon
1/2 tsp. Salt
1 box Yellow Cake mix
1 cup roughly chopped Pecans
1 cup Butter melted
Homemade Sweet Whipped Cream
Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a mixer. Mix on medium speed until well combined. Pour batter into a greased 13×9 baking dish.
Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans.
Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of Sweet Whipped Cream. Enjoy!!