In honor of the Pumpkin: Pumpkin Pie Cake

My friend, Debbie brought this a few years ago, and it is soooo delicious. I felt like it was time to whip it out since fall=pumpkin desserts. I make it when I take people desserts, and they ask me back, and they usually ask for the recipe. If Debbie makes it, you can be sure it's one of the yummiest things you'll ever place in your mouth.
Ingredients:
3 whole Eggs
15 ounces, weight Canned Pumpkin
¾ cups Sugar
4 teaspoons Pumpkin Pie Spice
12 ounces, fluid Evaporated Milk
1 package (18.25 Oz. Box) Yellow Cake Mix
1 cup Chopped Pecans
¾ cups Butter
1 container Whipped Cream
Directions:
1. Heat oven 350 degrees.
2. Butter a 13×9 pan.
3. In a large bowl, whisk eggs, pumpkin (make sure it’s just canned pumpkin, and NOT the pumpkin pie mix), sugar, and pumpkin pie spice. Stir until smooth. Add evaporated milk, and stir to blend.
4. Pour into pan, and sprinkle the dry cake mix over. Spread out chopped pecans. Drizzle with melted butter.
5. Bake for 45-55 minutes, until a knife inserted in the center comes out clean.
6. Cool completely to serve. Add whipped cream if you want.
Linking To:
All Things Related
It's a Blog Party
Love Stitched