Pumpkin Cake

Chef Becky shows us what we can do with all of those left over pumpkins from Halloween.

½ cup chopped pecans
⅓-½ cup brown sugar
1 package (about 15-oz) vanilla cake mix
2 large eggs
2 teaspoons pumpkin pie spice
2 cups mashed cooked pumpkin (15-oz solid pack can) see below*
½ cup milk
1 cup cinnamon chips (or ½ chocolate, ½ cinnamon)
1 ½ cups whipping cream
1 teaspoon vanilla
¼ cup powdered sugar

Preheat oven to 350 degrees.Spray sides and bottom of a 9×13 cake pan with non-stick spray; set aside. Combine chopped pecans and brown sugar; set aside.

In a large bowl, beat together cake mix, eggs, pumpkin pie spice, pumpkin and milk until completely blended. NOTE – it may appear there is not enough liquid, but keep beating until blended. Stir in chips. Evenly spread cake batter in prepared pan. Sprinkle with prepared nuts and sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.

Whip cream, vanilla and powdered sugar until stiff peaks form. Serve cake warm with a dollop of whipped cream; sprinkle with additional pumpkin pie spice for garnish.