Fall has finally hit Florida Panhandle

Tonight for the first time is got cold enough (57 degrees) that I had to turn the heater on in the car on the way home from a MOPS social. So (with fingers crossed) I think I can finally say fall has arrived. Another way my family knows its fall is when I make Pumpkin Pecan Gooey Cake. I made it this afternoon to bring to the MOPS social I went to tonight. One of the best parts of having this decadent desert (besides the obvious~eating it) is how wonderful the house smells when it is baking. I think it actually made the girls a little more giddy than usual, I know it did my husband because this is his favorite desert next to cheesecake. Poor guy had to wait not just till it was done baking but until after I brought the left overs home. This is best served with warm with cool whip/whip cream or some vanilla ice cream. This is not my recipe and frankly I don't remember where I got it from but I thought I'd share it with you. Its not low-cal or low-fat but let's get real, how many really yummy things are???


Pumpkin Pecan Gooey Cake

Preheat Oven to 350 degrees
Crust-
1 box yellow cake mix- reserve 1 cup from the mix for the topping
1 stick melted butter
1 beaten egg
Mix ingredients for crust and press into 9x13 pan and put aside
Filling-
1 can Pumpkin
1 cup brown sugar
2/3 cup evaporated milk
3 beaten eggs
1 cup sugar
½ tsp cinnamon
½ tsp pumpkin pie spice
Mix filling and pour over top of crust
Topping-
1 cup cake mix that was reserved
1 ½ cup chopped pecan
1 ½ stick melted butter
Mix cake mix and pecan until pecans are coated then mix in melted butter
Spoon topping over the filling
Bake at 350 degrees for 50-60 minutes.

I thought to make this entry more festive by throwing in our family fall festival pic. Happy Fall!