Pumpkin 5-spice Cake
Ingredients
1- 15 ounce can pumpkin
1- 12 ounce can evaporated milk
3 eggs
1 1/2 tsp Chinese 5-spice
1/2 teaspoon salt
3/4 cup sugar
1- box yellow cake mix
1 cup toasted pecans, finely chopped
1-1/2 sticks butter, melted
Preheat oven to 350 degrees F.
Line a 9x13 pan with Reynolds parchment paper.
Combine first six ingredients. Mix well.
Pour into prepared pan.
Sprinkle with cake mix.
Gently pat down with spoon.
Sprinkle with nuts.
Drizzle with butter.
Bake for 50 minutes.
Cool and cut in squares.
Pairs Well With
Notes
This was passed down to me from my Mom!
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