This is very sweet, so 1-2 lg spoonful in a pudding dish will satisfy most sweet toothed friends.
I left the shopping list in the car, yet still managed to remember 99% of the ingredients, so that tells you how easy it is.
I bought white instead of yellow cake mix. I'll try yellow next, but I'm sure there is not a major difference.
I only put nuts (I used chopped walnuts) on half the dessert, remembering that not everyone can eat nuts, and if you are taking this to a buffet, they will appreciate this gesture.
Preheat oven to 350F (175C or gas mark 4)
Grease (but not flour) the bottom of a 9" x 13" pan (I used glass)
1 x 12 oz Evaporated milk
1-1/2 c Granulated sugar (white)
1/2 t Salt
16 oz can Pumpkin (they may be 15 oz cans)
4 t Pumpkin spice
1 box Yellow cake mix
1 c butter/margarine (melted)
1 c Chopped pecans (I used walnuts)
Cool Whip (or other topping)
Combine the first six items
Pour into greased pan
Sprinkle dry cake mix over the top of mixture, level it out, to avoid pocket of mix after cooking
Top with nuts
Drizzle butter over the entire pan... it should cover almost all the surface
Bake for 50 minutes at 350F
Top with Cool Whip
Should serve 12-20 depending on how much you serve. Since it needs to be spooned, not sliced, servings will be uneven.
**What I learned:
Let the dessert set for 30 min or longer to let the pumpkin form.
Cover and refrigerate. Serve in pudding dishes, and warm in microwave.
When I dished it up, it looked more like a bread pudding, rather than a cake.
I don't know if it would freeze, but why wouldn't it, if covered airtight???
Checking my receipt from the grocery store, this was not an expensive dessert to make.