Ingredients
1 can (29 ounces) pumpkin1 can (12 ounces) evaporated milk1-1/2 cups sugar4 large eggs, room temperature2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground nutmeg1 package butter recipe golden cake mix (regular size)1 cup butter, melted1 cup chopped pecansWhipped topping, optional
Preparation
Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack.
Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
