Mary made this last night and it was divine!
1 (18.25) white cake mix
3/4 cup unsalted butter, divided, room temperature
1 (16 oz.) can pumpkin
2 eggs
1 (14 oz.) can sweetened condensed milk
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/2 t. ground ginger
1/8 t. salt
1/4 cup pecans, roughly chopped
Sweetened whipped cream
Preheat oven to 350 degrees. Place dry cake mix in a medium mixing bowl and add 1/2 cup butter. Use your hands to combine the mixture until it looks like dry crumbs.
Place half of mixture in an 8 x 8-inch pan and press into a flat, even layer. Reserve remaining crumbs for later.
Combine pumpkin, eggs, sweetened condensed milk, spices and salt in a separate bowl. Whisk until well combined. Pour pumpkin mixture over crumb layer in pan. Add pecans to reserved crumb mixture and sprinkle on top of the pumpkin mixture. Melt remaining 4 T. butter and drizzle over crumb topping.
Bake at 350 degrees for 35 - 45 or until top is golden brown and a knife inserted in the center comes out clean.
Serves 8-10.
Another amazing recipe from the Our Best Bites gals.
The picture in the Our Best Bites cookbook has a lovely dollop of cream on top but this picture is more true to how the Cowans put on their cream!
