Time to redeem myself for my rant last night. I give you an entry full of autumnal colors AND a recipe that I have not personally made but HAVE partaken of. I promise you this. . .it TASTES like Yankee Candles SMELL. You know how you pop the lid off those candles and you can almost feel the warmth of the kitchen and cold air outside. . .well this is THAT dessert.
1 16 oz can solid pack pumpkin
1 12 oz can evaporated milk
1 ½ cups sugar
4 tsp pumpkin pie spice
½ tsp salt
1 pkg moist deluxe yellow cake mix
1 cup unsalted butter or margarine
1 cup pecan pieces
Preheat oven to 350 degrees. Grease bottom of 9X13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice & salt in a large bowl – mix well, pour into greased pan.
Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans.
Drizzle with melted butter.
Bake for 50-55 minutes or until golden brown.
Cool completely, then refrigerate.
Note: the sprinkling 1 C. of butter over dry cake mix looks just like my dump cake (or for Sarah EASY COBBLER) recipe. I normally just use 1 stick (1/2 C.) butter and slice it thin and put it around on the top. I let the oven do the melting. Of course, the version I ate had the whole stinkin’ cup of melty, drizzly, cardiac arrest inducing butter adorning it. . .so who am I to go messin’ with perfection?
It is certainly not lacking in the calorie department. . .but oh, the joy of a dessert that can only be rightfully enjoyed during the fall of the year. Here’s wishing you some actual cold weather to enhance the enjoyment.