Here’s a wonderful fall dish that bakes up like a pumpkin pie on the bottom with a layer of streusel-like cake on the top—and your house smells fabulous while it’s baking! Serve it warm as a dessert or even as a brunch dish, or serve it chilled.
1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
3 eggs
1 cup sugar
2 tsp. cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 box yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Preheat oven to 350º and spray a 9×13-inch baking pan. In a large bowl, combine the pumpkin, milk, eggs, sugar, and spices. Pour this mixture into the pan, then spread the dry cake mix evenly over the top of it. Sprinkle the pecans over the top of the cake mix, and drizzle the melted butter evenly over everything. Bake 55-60 minutes or until top is golden brown and the center is set. Serves 12. To serve warm, allow the crunch to set about 20 minutes. Refrigerate leftovers.