Cotton Shedd Pumpkin Pie Cake

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Recipe bySlegersc

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Ingredients:

1 box yellow cake mix
1 stick (1/2 c) butter, room temperature
4 large eggs
2 cans (15 oz each) pumpkin
1 can (5 oz) evaporated milk
1 c sugar
2 t cinnamon
1/2 stick butter, cut into small pieces, chilled
1 c chopped pecans
Whipping cream

Preheat oven to 350 degrees.
Grease and flour 9"x13" pan
Measure out 1 c dry cake mix and set aside.
Place remaining cake mix, 1/2 c butter and 1 egg in mixing bowl. Beat until fully combined. Using your fingers, gently press the batter into the pan and partially up the sides. Set aside.
Combine pumpkin, evaporated milk, 1 c sugar, 3 eggs and cinnamon in same mixing bowl. Beat on low until combined. Beat again on medium until the mixture lightens in color and texture, 1-2 minutes more. Pour filling over the crust in the pan. Set aside.
Placed chilled butter and the reserved cake mix in mixing bowl. Beat until crumbly, about 2 minutes. Stir in pecans. Distribute topping over the filling.
Bake until center no longer jiggles when pan is shaken and top has browned, about 1 hour. Remove from oven and cool at least 20 minutes before serving.
Serve warm or cold with whipped cream.
Store the cake, without the whipping cream, covered in the refrigerator for up to 1 week.