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Pumpkin Pecan Cake

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from 2020_10_EtcMagazine_Volume19_Issue10, page 32

Article from: 2020_10_EtcMagazine_Volume19_Issue10
I Miss Restaurants

title Pumpkin Pecan Cake

BY JO MCCLURE

29 ounce can pumpkin 1 cup sugar 13 ounce can evaporated milk 3 eggs 3 teaspoons all spice 1 box spice cake mix 2 sticks butter, melted 1 cup chopped pecans

Combine all ingredients except the last three and pour into a 9x13 inch cake pan. Sprinkle the cake mix over the top of this mixture and then pour melted butter and finally top with chopped pecans. Bake at 350˚ for 55-60 minutes. Serve with whipped topping.

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Cover of "2020_10_EtcMagazine_Volume19_Issue10"

2020_10_EtcMagazine_Volume19_Issue10

by Sara Sullivan