Pumpkin Pie Cake

My husband loves a cake I make for him, oh so often!  It’s not this cake…but it does resemble it.  The cake that my husband prefers contains a few different ingredients, such as pineapple and canned cherry pie filling.  My daughter-in-law made this Pumpkin Pie Cake a few years ago and I thought about it recently when thinking about something “pumpkin” to make for Thanksgiving Dinner. I’m not a big pumpkin pie fan, so this is a good substitution.  What I like best…It’s easy to make.  

(Printable Recipe)
32oz can of pumpkin 
4 eggs 
1 can milnot 
1 1/2c sugar 
2 tsp cinnamon 
1/2tsp ginger 
1/2tsp pumpkin pie spice
1  box yellow cake mix
1 stick butter, melted
1 1/2 cups pecans, chopped 

Mix first seven ingredients together and mix well.  Pour into a 9×13 cake pan. Sprinkle a box yellow cake mix over the top and then drizzle with melted butter. Layer top with chopped pecans.  Bake at 325 degrees F. for 1 hour or until knife comes out clean.