adapted from: Kraft
1 pkg. Butter Pecan cake mix
1 egg
1/2 c. unsalted butter, melted
Pumpkin Pie Layer:
1 (8 oz). pkg. cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1/2 c. packed brown sugar
1 (3.4 oz.) box vanilla instant pudding mix
1 Tbl. pumpkin pie spice
3 eggs
For Serving:
whipped cream or Cool Whip
chopped pecans
Preheat oven to 350 degrees. Line a 9x13-inch pan with foil or parchment paper extending over the sides and spray with cooking spray. Mix dry cake mix, 1 egg and melted butter until blended; press onto bottom of prepared pan.
For the Pumpkin Pie Layer: Beat cream cheese, pumpkin, brown sugar, dry pudding mix, pumpkin pie spice and 3 eggs with mixer until blended; pour over cake layer.Bake for 40-45 minutes or until center is almost set; cool 10 minutes. Use foil handles to transfer dessert to wire rack and cool completely. Serve with whipped cream or Cool Whip and chopped pecans.