Pumpkin Pecan Cake Recipe
Pumpkin Pecan Cake
5 eggs, beaten
1 cup sugar
1 (14 ounce) can Sweetened Condensed Milk
1 (29 ounce) can of pumpkin puree
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Yellow or White Cake Mix
2 pats of butter
1/2 cup of pecans, chopped
Whipped Cream
Beat eggs, sugar, sweetened condensed milk, pumpkin, vanilla, salt, cinnamon, ginger and nutmeg together until blended. Pour into a greased 9x13" baking pan. Sprinkle approximatedly 2 1/2 cups of the cake mix over the top. Sliver the butter pats thinly and place evenly on top. Sprinkle the top with the chopped pecans. Bake at 300 degrees for 60 minutes or until done. Serve with whipped cream topping.
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