Pumpkin Pie Cake

The holidays are already filled with plenty of mealtime choices, and then throw in choosing a dessert? Do you want a slice of pie? Do you want a piece of cake? Now you don't have to choose. This pumpkin pie cake has the textures and flavors you love in a slice of pumpkin pie, but with the ease and convenience of a sheet cake. Best part? No one will know this recipe actually uses a boxed cake mix. A yellow cake mix, with pumpkin puree and all the spices, plus a chopped pecan topping, this is pumpkin pie cake recipe is absolutely delicious.

Top it off with a scoop of ice cream or whipped cream and a drizzle of caramel sauce, and you will be on your way to dessert heaven.

Ingredients:

• 1 (15.25-ounce) box yellow cake mix, divided
• 1/2 cup unsalted butter, melted
• 4 large eggs, divided
• 2 (15-ounce) cans pumpkin puree
• 1 (5-ounce) can evaporated milk
• 1 1/4 cups sugar, divided
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup unsalted butter, chilled and cut into cubes
• 1 cup chopped pecans
• Vanilla ice cream, or whipped cream, for topping, optional
• Caramel, for topping, optional