4 tablespoons butter, chilled
1 cup chopped pecans
Preheat oven to 350 degrees
Grease and flour a 13x9 baking dish.
Empty cake mix into a large mixing bowl and remove 1 cup of the cake mix and place in a medium-sized bowl; set aside (you will use this for the topping).
To the remaining cake mix, add 1 stick of butter and 1 egg. Blend with an electric mixer until well-mixed.
Press mixture into prepared baking dish and set aside.
Beat cream and powdered sugar together until stiff peaks form, about 3 minutes.
**These were my additions - I love cardamom and nutmeg with pumpkin.
Today's post is also linked to Our Krazy Kitchen and Cookbook Sundays hosted by Brenda of Brenda's Canadian Kitchen.