The Comfort Crisis: Embrace Discomfort to Reclaim Your Wild, Happy, Healthy Self by Michael Easter
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
4 large eggs
5 teaspoons pumpkin pie spice
1 teaspoon salt
1 (15.25 ounce) package yellow cake mix
1 cup chopped pecans or walnuts (optional)
1 cup margarine, melted (pour off the separated water)
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350°F. Butter a 9x13 inch baking pan. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth. Pour mixture into prepared pan and spread into an even layer.
Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter. Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set. Remove pan to a wire rack to cool completely. Chill for a few hours before serving. If desired, top with whipped cream and chopped pecans before serving.
*nut free options- cornflakes or granola
Add the nut free options once the cake is baked a bit so they don't get mushy.
Pumpkin Pie Spice
2 tsp. ground cinnamon
1 tsp. ginger
1 tsp. allspice
1 tsp. cloves