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“An awesome autumn recipe for your family or guest.”
READY IN:
1hr 30mins
SERVES:
18-20
YIELD:
1 13x9 inch pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and lightly grease and flour a 13x9 inch pan.
  2. Measure 1 cup of the cake mix and reserve for the topping.
  3. Mix the remaining cake mix, 8 Tbsp butter and 1 egg in a large bowl.
  4. Blend with electric mixer on low speed until well mixed, about 1 minute.
  5. Using your fingers press the mixture over the bottom of the pan until it reaches the sides.
  6. For the filling, mix the pumpkin, evaporated milk, 1 cup sugar, 3 eggs, and cinnamon on medium speed until for 1 to 2 minutes.
  7. Pour the filling over the batter in the baking pan and smooth to the side with a spatula.
  8. Mix the remaining 1/4 cup sugar the chilled butter and the reserved cake mix until crumbly.
  9. Use your fingers to knead the pecans into this mixture then distribute evenly over the filling mixture.
  10. Bake the cake until the center is firm and the pecans are browned, 70 to 75 minutes.
  11. Let cool about 20 minutes and serve with your favorite whipped cream topping.

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