Krista: Hey! I have a great idea. Let’s have dessert first and dinner second tonight!
Nate: Wanna know how I know you’re pregnant?
Dessert first, dinner second is exactly what we did! And man was it worth it. I swear, this stuff is even better than pumpkin pie, and I LOVE pumpkin pie. Do I dare say, it is EASIER to make than pumpkin pie? And pumpkin pie is pretty darn easy to make.
I’ve seen a similar recipe floating around potluck gatherings for years, jotted it down, and finally dug it out of my recipe box. The originals all called for yellow cake mix, only a couple pecans, and no brown sugar. So I thought I’d change the recipe around to make it my own and add more flavor. It was a success! We were on our way out the door, TO DINNER, and I saw Nate eat 4-5 bites of this!
Nate: (with mouth full) This stuff is really good! (still chewing with mouth full)
Krista: Wanna know how I know this just made it on the blog?
1 can pumpkin
1 can evaporated milk
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box spice cake mix
1 cup butter, melted
1/2 cup of pecans, chopped
1/2 cup of almonds, chopped or slivered
2 tablespoons brown sugar
Preheat over to 350 degrees
Whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a medium bowl.
Spray a 9 x 13 casserole dish with no-stick baking spray. Add pumpkin mixture to casserole dish.
Sprinkle the cake mix over the top, and then sprinkle the pecans and almonds over the top.
Drizzle the butter over the nuts evenly and sprinkle the brown sugar over the top of that.
Bake for 50-55 minutes, or until the top is brown and bubbly!
Let sit for about 5 minutes so it will come out in nice squares (I skipped this step, I just couldn’t wait!)
Serve with vanilla ice cream! Enjoy!