Source: Adrienne Meier, Ocean Mist Farms

Ingredients

15 ounces canned pumpkin
2 cups cooked (very tender) Cauliflower (chopped into very small pieces)
1 1/2 cups toasted coconut
4 eggs, beaten
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon pumpkin pie spice
1 (13 ounce) can evaporated milk
1 teaspoon salt
1 (19 ounce) box of yellow cake mix
2 sticks of butter (melted)
1 cup chopped pecans

Directions

Preheat oven to 350 degrees.

Grease a 9x13 inch baking pan.

Combine in large bowl of electric mixer; pumpkin, Cauliflower, eggs, sugars, pie spice, milk, coconut and salt.

Mix on low speed until combined and then at medium-high speed for 2 minutes. Pour mixture into prepared baking pan . Evenly spread dry cake mix over cauliflower/pumpkin mixture. Pour butter evenly over cake mix; sprinkle with pecans.

Bake at 350 degrees for 1 hour and 15 minutes. Cool and refrigerate until ready to serve. Cut into squares and serve with whipped topping.