Yummy dessert perfect for the fall and holiday season. Can be eaten warm or cold, with a scoop of ice cream or without. Also, as noted in the list of ingredients, the caramel sauce is optional. I added some on my serving the first day, but I thought it was already plenty sweet, so I don't think it's necessary.
INGREDIENTS:
1 (15 oz) can pumpkin puree
12 oz evaporated milk
4 eggs
1 1/2 c sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
pinch of ground cloves
1 tsp salt
1 box yellow cake mix
1 c chopped pecans
1 c melted butter
Optional: caramel sauce for topping
DIRECTIONS:
In a bowl beat together pumpkin, milk, eggs, sugar and spices. Pour into lightly greased 9x13 baking dish.
Sprinkle top with yellow cake mix, followed by the chopped pecans.
Pour melted butter evenly on top of cake.
Bake 60-70 minutes at 350 degrees farenheit, or until top is lightly browned and custard is set.
Serve warm or cold. Enjoy!
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