Ooey Gooey Pumpkin Dessert

Ooey Gooey Pumpkin Dessert

This dessert screams fall and calls to be a part of the dessert section of your gathering this Thanksgiving holiday. It's extremely delicious and it's soooooo crazy easy to make. Trust me on this. You can not mess this one up.

It's a combination of a buttery, cinnamon pecan coffee cake with the crispy crunchy topping and a smooth pumpkin pie underneath. My favorite part are those corner pieces. In fact, it was my breakfast this morning - and another piece for a snack this afternoon.

I make mine in a 13x9 pan, but it could also be made in 2 - 8x8 square pans for gift giving. Keep one and gift one to your favorite neighbor or co-worker.

I do have to thank one of my favorite co-workers, Angela. She shared this recipe with me after I tried it at a pot luck at work. I had to have it. Enjoy!!!

OOEY GOOEY PUMPKIN DESSERT
www.designtreatsmarket.com

Bake at 350 degrees F     Cook Time: 60-75 minutes

Ingredients:
15 oz. can pure pumpkin puree
4 eggs
1/2 t. salt
12 oz. can evaporated milk
1-1/2 c. granulated sugar
2 t. pumpkin pie spice

1 box yellow cake mix
1 c. melted butter (unsalted)
1 c. chopped pecans (optional)

Directions:
With a mixer on low speed mix the first 6 ingredients in a mixing bowl. Grease a 9x13 cake pan with cooking spray. Pour the mixture into the cake pan.

Take the yellow cake mix and evenly disperse over the top of the pumpkin. Drizzle the melted butter and pecans over that. Bake at 350 degrees for 60-75 minutes until golden brown on top.

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