November's Recipe

PUMPKIN PECAN CAKE

1 can (15 ounce) Pumpkin                                                      ½ teaspoon Salt

1 can (12 ounce) Evaporated Milk                                         1 package (15 ounce) Yellow Cake Mix

1 cup Packed Brown Sugar                                                     1-1/2 sticks Butter, cut into thin slices

3 Eggs                                                                                         ½ cup Pecans

2 teaspoons Pumpkin Pie Spice

1. Preheat oven to 350⁰  Spray 9 x 13-inch pan withnonstick cooking spray.

2. Combine pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice, and salt in medium bowl. Stir until well-blended. Pour into prpared pan and top with cake mix, spreading evenly.Top with butter slices in a single layer, cover cake mix. Sprinkle with pecans.

3. Bake about one (1) hour or until toothpick inserted into center of cake comes out clean.  Cool completely in pan on wire rack.

Makes 18 servings.

To view other recipes from the Wood County Throwdown, click here.