A pumpkin cake recipe bound to thrill and excite! Add pineapple or leave as is. This is a great pie for the fall and holiday season. Add a cup of hot java and let peace and comfort take over.

1 16 ounce can of pumpkin

1 13 ounce can evaporated milk

1 cup melted butter

1 Duncan Hines Golden Butter Cake Mix

2 teaspoons ground cinnamon

1 cup sugar

3 eggs
 

1/2 cup chopped pecans

1. Line the bottom of a 9 x 13 baking dish with wax paper.

2. Preheat oven at 350*F.

3. Mix pumpkin, evaporated milk, 1 cup of the sugar, eggs, and cinnamon.

4. Mix thoroughly and pour into the baking dish. Sprinkle dry cake mix and chopped pecans on top of pumpkin mixture spreading evenly.

5. Drizzle melted butter on top of the cake mix topping.

6. Bake for 45 to 50 minutes or until fully cooked (golden brown).

7. Cool, then invert onto a platter or serving tray. Peel wax paper from top.

Topping:

8 ounce package cream cheese, softened

1 cup sugar

1 medium container cool whip, thawed

1/2 coconut

1. Combine cream cheese and sugar, mix well.

2. Gently stir in cool whip. Spread on top and sides of pie. Sprinkle grated coconut on top.

3. Refrigerate until serving time.

4. Cut into squares to serve.

Recipe courtesy of Jan H. from Plano, Texas.

Photo courtesy of about.com.

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