Ingredients
1 can 15 oz pumpkin pure
1 can 12 oz evaporated milk
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup white sugar
3 large eggs
1 box yellow cake mix
1 cup chopped glazed pecans
8 ounce butter (melted)
1 container cool whip
¼ cup caramel
Directions
Step 1
Preheat oven to 350F and in a large bowl, combine the pumpkin puree, milk, cinnamon, salt, sugar, and eggs.
1 can 15 oz pumpkin pure
1 can 12 oz evaporated milk
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup white sugar
3 large eggs
Step 2
Lightly grease a 9x13 pan and then place parchment or wax paper inside. Do NOT skip this step!
Step 3
Pour pumpkin custard into the pan and evenly and lightly sprinkle the cake mix on top. Try to avoid any cake mix clumps.
1 box yellow cake mix
Step 4
Top the cake mix with the chopped pecans and slowly drizzle the melted butter over. Do your best to cover it completely and avoid any large dry areas.
1 cup chopped glazed pecans
8 ounce butter (melted)
Step 5
Bake for 50-60 minutes or until you can poke a skewer in and it comes out clean. If you juggle the pan the cake should be somewhat solid and not move around like its still liquid.
Step 6
Allow it to completely cool and then invert the pan on top of a cutting board or platter. The toppings should now be the crust.
Step 7
Top with whipped cream and cut into your desired number of bars. Drizzle with caramel and top with additional pecans if you like.
1 container cool whip
¼ cup caramel
