Trying to please everyone in the family gets a little tricky when you want to experiment with a new dessert recipe that includes nuts of any kind. Nuts should not cause a dilemma so I decided to put nuts on half the cake for the nut lovers in the family and none on the other half. I found this interesting Pumpkin Cake recipe shared by Joe Riddle in the Arkansas Democrat Gazette newspaper a couple of weeks ago and decided this afternoon to give it a try. It turned out to be a very easy delicious recipe and loved by all the nuts in my family---with or without nuts!
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1 cup granulated sugar
1 tablespoon pumpkin pie spice
2 heaping tablespoons all purpose flour
1 (18.5 ounce) package yellow cake mix
3/4 cup melted butter
1 cup pecans,chopped
Heat oven to 350 degrees. Coat a 9x13 inch baking dish with butter or nonstick spray.
In mixing bowl combine pumpkin,milk,sugar,spice,eggs and flour and beat with electric mixer until thoroughly blended. Pour into prepared baking dish. Sprinkle dry cake mix over pumpkin mixture. Pour melted butter over top and scatter chopped pecan pieces on top. Bake until center is set, at least 35 minutes.
Makes 12 servings.