12-15 servings

Hands on: 25 minutes

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Total time: 2 hours

Nancy Albritton uses only Duncan Hines Butter Recipe Yellow Cake Mix. She advises, "Do not substitute; no other kind works as well." You sprinkle the cake mix by hand but it's much more even if you put the mix into a hand sifter or a mesh strainer and shake it over the top. Serve the cake alone or with whipped cream or ice cream. For those who like to prepare things in advance, Albritton notes, "The cake freezes beautifully."

4 eggs

2 (15-ounce) cans pumpkin puree (not pumpkin pie mix)

1 1/2 cups granulated sugar

1 teaspoon salt

1/2 teaspoon ground allspice

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 (12-ounce) cans evaporated milk (not sweetened condensed milk)

1 (18-ounce) box Duncan Hines Butter Recipe Yellow Cake Mix

1 stick melted butter or margarine

Topping:

1 cup chopped pecans

2 tablespoons butter, melted

1/4 cup granulated sugar

Preheat oven to 350 degrees. Butter a 9-by-13-inch pan that is about 1 1/2 ?2 inches deep.

In a bowl, beat eggs. Add pumpkin, sugar, salt, allspice, cinnamon, ginger and evaporated milk. Mix until smooth; pour into pan to make an even layer. Sprinkle cake mix evenly over the top of the pumpkin mixture. Drizzle the melted margarine over the cake mix. It won?t cover completely, but try for even coverage. Bake for 1 hour.

While cake is baking, toss pecans with butter. Add sugar and stir to combine. After cake has baked 1 hour, sprinkle nut topping on top. Bake 20 minutes.

Cool slightly before serving.

Per serving (based on 12): 571 calories (percent of calories from fat, 42), 9 grams protein, 76 grams carbohydrates, 3 grams fiber, 27 grams fat (10 grams saturated), 106 milligrams cholesterol, 637 milligrams sodium.