|Canned pumpkin||16 Ounce (1 Can)|
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||12 Ounce (1 Can, Milnot)|
|Golden yellow cake mix||18 1⁄4 Ounce (1 Package Duncan Hines)|
|Butter||1 1⁄2 Cup (24 tbs) (3 Sticks)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
Preheat oven to 350°.
Mix pumpkin, cinnamon and sugar.
Beat 3 eggs; add to pumpkin mixture.
Stir in Milnot, mixing well.
Pour into 9 x 13-inch pan.
Sprinkle cake mix over pumpkin.
Sprinkle pecans over cake mix.
Melt butter and pour over pecans.
Bake at 350° for 1 hour.
Tip: Put a cookie sheet under pan in case mixture overflows during cooking.