Photo courtesy the Ed Gein Cookbook.
- 1 large can (29 oz.) of pumpkin pie mix
- 1 yellow cake mix (Mom loves Duncan Hines)
- 2 sticks butter, melted
- 1 cup coarsely chopped pecans
Prepare pumpkin pie mix according to directions on can, but add 1 extra egg and 1⁄2 cup extra sugar.
Pour mixture into ungreased 9×13 cake pan.
Sprinkle yellow cake mix over mixture. Use your fingers or a sifter to make sure there are no lumps.
Drizzle butter over cake mix; sprinkle pecan pieces on top.
Bake at 350° for 1 hour. Cool and serve with Cool Hwip.