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Pumpkin Praline Cake (dairy)

Contributed by Eileen Goltz.

1 (15 ounce) can pumpkin (NOT pumpkin pie filling)
1 (12 ounce) can evaporated milk
3 eggs
1 cup granulated sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) box white cake mix
1 1/2 cups nuts, chopped
3/4 cup butter, melted

Preheat oven to 350. Grease a 9X13 pan. In a mixing bowl combine the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Mix well and then pour the batter into the prepared pan. Sprinkle the dry cake mix over the pumpkin mixture, and then sprinkle the top with nuts. Pour the melted butter over the top of everything. Bake 50-60 minutes.

PECAN PIE CAKE (dairy or pareve)

1 box (18.25 ounce) yellow cake mix
1 egg + 3 eggs
1/2 cup butter or margarine, melted
1 1/2 cup light corn syrup
1/3 cup brown sugar
1 teaspoon vanilla
2 cup chopped pecans

Instructions:

Remove 2/3 cup of the cake mix to be used later in the filling. Preheat oven to 350. Grease a 9X13 pan and set it aside.  Place the remaining cake mix, 1 egg and melted butter in a bowl. Mix thoroughly. Pat the mixture into the prepared. Bake for 20 minutes. Let cool. In a bowl of an electric mixer combine the corn syrup, brown sugar, remaining 3 eggs, vanilla, and the remaining cake mix. Mix until smooth (will almost be frothy with lots of air bubbles). Stir in the chopped pecans. Pour the mixture over the baked crust. Bake for 40-45 minutes. Cool thoroughly and cut into bite-size pieces

>Notes: An interesting variation of a traditional pumpkin cake