Pumpkin Praline Pecan Pie Cake

Oh! You are going to love this pie cake. I can't decide if it's a pie or a cake so I just call it pie cake! :) The recipe I used called it "dessert". I guess that was their way of getting around what to call it. Oddly enough, while reading our local paper today, I came across a recipe very similar to this one and it was titled "Upside Down Pumpkin Pie". hmmmm...I guess that works too.

Whatever! It's delicious and so easy to make. It's makes a great covered dish and feeds a crowd. Prep time is 20 minutes. You gotta love it!

Begin by heating your oven to 350 degrees (325 for dark or nonstick pan). Grease or spray bottom and sides of 13 x 9 inch pan. In medium bowl, beat until smooth the following.

1 can pure pumpkin

(if you can find it! Pumpkins are scare around here, what about you?)

1 can (12 oz) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice (or 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves)

Pour pumpkin mixture into your pan.

Sprinkle a box of yellow or spice cake mix over top of pumpkin mixture.

Next sprinkle 1 cup of chopped pecan.

Melt 3/4 cup of butter and drizzle over the top.

Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

Tip: Pour pecans in a zip lock bag. Zip. Pound with meat mallet until pecans are chopped to consistency you desire. Quick and easy and no clean-up chores.

Serve warm or chilled with a dollop of whipped cream sprinkled with pumpkin spice. By the way, use the real stuff and whip your cream! It's Thanksgiving!

Store covered in refrigerator if it's not all eaten before you get a chance to!

Don't worry about calories! Remember the famous words of Erma Bombeck,

"What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?"
- Erma Bombeck

I sharing my post with lots of other delicious dishes at Tempt My Tummy Tuesday!