An alternative to pumpkin pie. A snap to put together and always a hit. Top with vanilla ice cream or whipped cream!
Original recipe makes 16 servings
1 (15 ounce) can solid-pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped pecans
1 hr 15 mins
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
Calories: 390 kcal
Carbohydrates: 44 g
Cholesterol: 70 mg
Fat: 22.6 g
Fiber: 2.2 g
Protein: 5.6 g
Sodium: 376 mg