Praline Pumpkin Cake

Praline Pumpkin Cake

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

can (12 oz) evaporated milk

3

eggs

1

cup sugar

4

teaspoons pumpkin pie spice

1

box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix

1 1/2

cups chopped pecans or walnuts

3/4

cup butter or margarine, melted

Whipped cream, if desired

Additional pumpkin pie spice, if desired

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• 2Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• 3Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• 4To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.