It kind of tastes like a combination between pumpkin pie and a cobbler. It might be a little food-trashy of me to love this (cause it uses a boxed cake mix) but I absolutely do!
It is the perfect recipe for someone who wants the taste of pumpkin pie, but doesn't want to go to all the trouble or fuss of making and rolling out pie crust.
1can (15 oz) pumpkin (not pumpkin pie mix) - I used half of a large can
1can (12 oz) evaporated milk
1 cup sugar
4 teaspoons pumpkin pie spice - I used 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp ground cloves, 1/2 tsp nutmeg
1 box yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter or margarine, melted
My alteration (I decided to make one nut-free for the kids, so I divided the batter into two square pans, then divided the cake mix in half (just eyeballed it- didn't measure exactly) and the butter in half and followed the recipe above.
* don't worry if there is a little cake mix here or there that doesn't get covered by butter- still tastes great when you top it with whipped cream.
Serve with whipped cream. It is so super sweet that you may or may not want to add sugar to your whipped cream when you whip it.