This is a great alternative to traditional pumpkin pie for the holidays and smells heavenly while it's baking. I got this recipe from my friend, Trena in Fergus Falls. I love getting to see her when we go back for Annual Conventions. This recipe makes me think of her and maybe that's why I like it even more. :o)
30 oz can of complete pumpkin pie filling
1 cup sugar
12 oz can of evaporated milk
1 box of yellow cake mix
1 cup melted butter
1 cup chopped pecans
Heat oven to 350. Mix first four ingredients and pour into greased 9x13 pan. Sprinkle dry cake mix over the pumpkin. Drizzle melted butter over the cake mix and top with pecans. Bake 60-75 minutes, or until toothpick comes out clean.
Serve warm or cold with ice cream or whipped cream.