Pumpkin Pie Cake
1 box yellow cake mix
1 cup (2 sticks) salted butter, melted
1 15 oz can of Pumpkin
1 teaspoon vanilla extract
1/3 cup white sugar
1 tablespoon pumpkin pie spice
1 12 oz can evaporated milk
1/2 cup chopped pecans
Preheat oven to 350 degrees.
In a medium bowl, whisk together pumpkin, eggs, vanilla, sugar, pumpkin pie spice and evaporated milk. Make sure it is well combined. Pour into a greased 9" x 13" baking dish.
In another medium bowl, mix together melted butter and cake mix. Make sure to get as many lumps out as you can.
Place multiple large spoonfuls of cake batter over the top of the pumpkin mixture. Use a butter knife to swirl cake batter and pumpkin together. Make sure there are no large clumps of cake batter.
Sprinkle 1/2 cup chopped pecans over the top and place in preheated oven.
Bake for 45-55 minutes, or until a knife inserted in the center comes out clean.
Can be served right away or you can wait until it cools