October 30, 2015
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1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk 3 eggs 1 1/2 cups sugar 1 1/2 tsp cinnamon 1/2 tsp salt 1 box yellow cake mix 1 cup pecans, chopped (roasted, candied optional) 1 cup butter/margarine, melted
Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!
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You have probably noticed the shift already. Yards that once relied on thirsty turf and high-maintenance ornamentals are being reimagined with plantings that look
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