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Crunchy Pumpkin Dessert



Ingredients:

1 package 1 package gluten-free yellow or white cake mix
1 can (16oz) solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
  whipped topping

 


Preparation Directions:

  1. Preheat oven to 350 degrees.
  2. Grease bottom of 9×13 pan.
  3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
  4. Pour into pan.
  5. Sprinkle dry cake mix evenly over pumpkin mixture.
  6. Top with pecans.
  7. Drizzle with melted butter.
  8. Bake for 50-55 minutes or until golden.
  9. Cool completely.
  10. Serve with whipped topping.
  11. Refrigerate leftovers. If you have any leftover, that is!!!
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