Down The Slippery Holiday Dessert Slope

This has gotten rave reviews for years now... I love to take it to potluck suppers. It's a wonderful dessert for three basic reasons:

1) - it's delicious, B) it's EASY to make, and 3) - it saves you time when eating - cuz it's like eating a piece of pumpkin pie, a piece of pecan pie, a whole piece of cake and about a quarter stick of butter all at the same time! Oh - and a little whipped cream too ;0)

Just don't eat it all the time and you'll be fine. Although - I still contend that pumpkin is a kind of vegetable and so this shouldn't count against you in the battle of the bulge.

Pumpkin Pie Cake

9x13 pan 350 degrees for approximately 1 hour

4 Eggs beaten
1 ½ C. sugar
1 Can (15 oz) pumpkin
1 Can Carnation or Pet EVAPORATED milk (not Eagle Brand sweetened condensed)
2 t Pumpkin pie spice
½ t salt
1 Box Yellow Cake mix (Duncan Hines)
2 Sticks Butter melted (you could reduce to 1 1/2 sticks... but why??)
¾ C Pecans

Mix eggs, sugar, pumpkin, evap. Milk, spices and salt.
Pour batter into ungreased 9x13 pan
Sprinkle cake mix on top of batter
Sprinkle nuts on top of cake mix
Drizzle butter evenly over cake mix and nuts

Bake (one cake at a time) in center of oven. In a glass pan leave at 350 for 1 hour. You may need to bake a little longer – don’t let pecans burn – lay a sheet of foil over the top if necessary after the top reaches a pretty brown shade.

Serve with freshly whipped cream. Refrigerate leftovers if there are any. It's good for breakfast too - just don't tell my kids...