I have to confess that the holiday season tends to get on my nerves. The traffic in and around any shopping venue is just plain crazy! In their rush to buy more and more, people seem to forget the rules of the road and even common decency. I have seen fights break out in mall parking lots.

The best advice that I can give is to just stay away from these areas entirely. There are certain roads that I will not travel upon between the first of November and the middle of January. If I do have to go there, I think I will take this cake to fend off the hordes of shoppers.

 

INGREDIENTS

1 can (15 oz.) pumpkin puree

1 can (12 oz.) evaporated milk

1 cup brown sugar

3 eggs

2 tsp pumpkin pie spice

1 box yellow cake mix

2 sticks butter, melted

1 cup chopped pecans

 

INSTRUCTIONS

 

Preheat the oven to 350º F. Butter the bottom and sides of a 9 x 13 inch cake pan.

In a large bowl combine the pumpkin, evaporated milk, brown sugar, eggs and pumpkin pie spice. Whisk until combined. Pour this mixture into the buttered pan.

Sprinkle the cake mix powder on top of the pumpkin batter as evenly as possible. Sprinkle the pecans evenly over the cake mix. Pour the melted butter evenly over the top of the cake mix and pecans.

Bake for 45-50 minutes, until the edges are browned and the center is set. A knife inserted in the middle should come out clean.

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Quick Tip:  .Don’t have any pumpkin pie spice? Here’s how to make your own:  Combine 1 Tbsp. ground cinnamon, 2 tsp ground ginger, ½ tsp nutmeg, ½ tsp ground cloves, ½ tsp allspice, and ½ tsp mace. The allspice and mace are optional, and they are sometimes hard to find. Mix well and store in an airtight container.

Recipe courtesy of Beth at The First Year, image courtesy of pinterest.com