pumpkin cake with pecan cake toopping

1. In a large blender add 2 raw eggs, pumpkin puree, evaporated milk, and blend gently.
2. Add spices to mixture and blend well.
3. Pour pumpkin pie mixture in a large 9 x 12 baker lined with parchment paper cut to bottom to fit.
4. Gently sprinkle dry cake mixture over pie filling
tapping it so it levels evenly.
5. Leave butter in paper holder and slice into 12 tablespoons servings. Remove paper, and place patties all over cake topping evenly. If you feel it is not enough butter, cut up another 1/2 stick, and place on cake mixture.
6. The moisture from the pie mixture should be wicking into the cake mix.
7. Place two cups of whole pecans in a large freezer zip lock bag. Seal shut and take out the air.
8. Roll gently with rolling pin until desired sizes.
9. Sprinkle pecans all over the butter, cake topping.
10. Bake it for 1 hour at 350 degrees, until cake topping is golden brown from the butter.
11. Let cool overnite. Wrap in foil and take to your dinner. Cut whole cake into 20-24 pieces.

Let cool until ready to be served.

Prep: 15 minutes
bake: 350 degrees for at least an hour.

Serving Size: 1/24th of a piece of cake.

Number of Servings: 24

Recipe submitted by SparkPeople user MRGOLDENART.