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1 can (29 ounces) solid-pack pumpkin<\/span><\/p>\n 1 can (12 ounces) evaporated milk<\/span><\/p>\n 1-1\/2 C. sugar<\/span><\/p>\n 4 eggs<\/span><\/p>\n 2 tsp. ground cinnamon<\/span><\/p>\n 1 tsp. ground ginger<\/span><\/p>\n 1\/2 tsp. ground nutmeg<\/span><\/p>\n 1 package (18-1\/2 ounces) butter recipe golden cake mix<\/span><\/p>\n 1 C. butter, melted<\/span><\/p>\n 1 C. chopped pecans<\/span><\/p>\n Whipped topping, optional <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a large mixing bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans. Bake at 350\u00c2\u00b0 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping. Yield: 12-16.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 can (29 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 1-1\/2 C. sugar 4 eggs 2 tsp. ground cinnamon 1 tsp. ground ginger 1\/2 tsp. ground nutmeg 1 package (18-1\/2 ounces) butter recipe golden cake mix 1 C. butter, melted 1 C. chopped pecans Whipped topping, optional \u00c2\u00a0 In a large mixing bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix,…<\/p>\n