We hope you all are enjoying the recipes we have been sharing with all of you on Tasty Thursday! With fall in the air and baking on our minds I thought it would be nice to share my Pumpkin Pecan Cake recipe with all of you! This makes a nice dessert cake to go along with Thanksgiving dinner especially for those who don’t enjoy pumpkin pie!
Pumpkin Pecan Cake Recipe
5 eggs, beaten
1 cup sugar
1 (14 ounce) can Sweetened Condensed Milk
1 (29 ounce can of pumpkin puree
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Yellow or White Cake Mix
2 pats of butter
1/2 cup of pecans, chopped
Whipped Cream
Beat eggs, sugar, sweetened condensed milk, pumpkin, vanilla, salt, cinnamon, ginger and nutmeg together until blended. Pour into a greased 9×13″ baking pan. Sprinkle approximately 2 1/2 cups of the cake mix over the top. Sliver the butter pats thinly and place evenly on top. Sprinkle the top with the chopped pecans. Bake at 300 degrees for 60 minutes or until done. Serve with whipped cream topping.