Ingredients
- 1 (15-ounce) can pumpkin puree
- whipped cream, to garnish
- 1 c (2 sticks) unsalted butter, melted
- 1 c old fashioned rolled oats
- 1 c chopped pecans
- 1/2 tsp. ground cinnamon
- 1 (15.25-ounce) box butter-flavored yellow cake mix
- 1 tsp. pure vanilla extract
- 1 c granulated sugar
- 1 c evaporated milk
- ground nutmeg, to garnish
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch pan with baking spray.
- Stir together the pumpkin, milk, granulated sugar, and vanilla extract in a large mixing bowl.
- Add in the cake mix and cinnamon. Stir well to combine.
- Pour the batter into the prepared baking pan and sprinkle evenly with the chopped pecans and rolled oats. Drizzle the melted butter over the top.
- Bake for 1 hour and 5 minutes.
- Remove from the oven and let stand for 10 minutes before serving.
- Serve warm or at room temperature with whipped cream or vanilla ice cream. Sprinkle ground nutmeg over the top.