Praline Pumpkin Dessert

We tested this out on the missionaries tonight and it was a hit. Very nummy!!!

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

Prep Time: 20 min
Total Time: 1 hour 45 min
Makes: 12 servings

1	can (15 oz) pumpkin (not pumpkin pie mix)
1	can (12 oz) evaporated milk
3	eggs
1	cup sugar
4	teaspoons pumpkin pie spice
1	box Betty Crocker® SuperMoist® yellow or spice cake mix (any flavor you like)
1 1/2	cups chopped pecans or walnuts
3/4	cup butter or margarine, melted
	Whipped cream, if desired
	Additional pumpkin pie spice, if desired

	Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
	Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
	Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
	To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.