It’s pumpkin season. More importantly, it’s Pumpkin Spice season! I am that gal that is lined up waiting for the day Pumpkin Spice Latte makes it’s official seasonal debut.
Yep, this is me……
At my coffee shop, the baristas know my name, seriously, they do. On the weekends when Sir Streusel and I go get my Pumpkin Spice BFF Latte, I walk in and the baristas say, “Hey Jody, I have your latte going right now.” Sir Streusel looks at me and says, “Really?” I try to avoid eye contact with him at all costs.
Today I am sharing my love of pumpkin spice with my love for cake.
This cake starts with a cake mix. That alone should give me some “HALLELUJAHS”! Of course my favorite is Betty Crocker. I have always used her mixes, always will.
To get this cake started, combine canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt in a bowl.
Take all that goodness and pour into a prepared pan.
Take that Betty Crocker miracle in a box and sprinkle evenly over the top of the pumpkin mixture.
Sprinkle chopped pecans evenly over the cake mix.
Drizzle melted butter evenly over the nuts.
Are you okay? Is the mixing, spreading, sprinkling and drizzling wearing you out? Well, you have made it to the finish line. Just pop this baby in the oven, preheated to 350 degrees for 55 to 65 minutes.
AAAhhhh, there it is. Pumpkin Pecan Cake. You have a choice to eat it like this…….
Or you can throw some clothes on this baby and eat it like this……
Sir Streusel is not a fan of pumpkin. I cut him a piece of cake while it was still warm, with no whip cream, and he LOVED it! SCORE for me!
I cut him a second piece, with whip cream, and he loved it even more!
The cake is semi-soft, similar to a cobbler in texture. You know, a “Cakeobbler”. I like to invent my own words, my own language. I made a “Pieobbler” one day, it was fabulous!
It’s fall. It’s pumpkin season. It’s always cake season. Combine the two and you can’t go wrong. If you are on the fence about pumpkin, don’t be. If Sir Streusel loved this cake, you will too. I believe in you!
Jody and Edna
- 1 yellow cake mix
- 1 (16 oz.) can pumpkin
- 1 (12 oz.) evaporated milk
- 3 eggs
- 1 ½ cups sugar
- 4 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups pecans
- 1 cup butter, melted
- Whipped cream topping
- Preheat oven to 350 degrees
- Grease bottom of 9 x 13 pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt in a bowl.
- Pour mixture into a prepared pan.
- Sprinkle cake mix evenly over pumpkin mixture.
- Sprinkle chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the nuts.
- Bake for 55 to 65 minutes or until top is brown.
- Cool completely and serve with whipped cream on top.