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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 12 servings |
||
| Calories 488 | ||
| Calories from Fat 236 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.3g | 40% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 654mg | 27% | |
| Potassium 418mg | 11% | |
| Total Carbohydrate 59.1g | 19% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 36.5g | ||
| Protein 7.0g | 14% | |
Ingredients
- 29 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 18 ounces yellow cake mix
- 1 cup chopped pecans
- 3/4 cup melted margarine
- whipped topping
Directions
1
Preheat oven to 350°.2
Mix pumpkin, milk, eggs, sugar, salt and cinnamon.3
Pour batter into a greased 9 x 13 pan.4
Sprinkle cake mix over batter.5
Sprinkle pecans over cake mix.6
Drizzle melted margarine over all.7
Bake for 50 minutes.8
Can top with whipped topping if desired.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Occasion > Seasonal > Fall
Featured Reviews for This Recipe
From: Chef #373839
On Nov 25, 2006
This is DELICIOUS! A very simple recipe and so wonderful to present at the table. I have never had anything like it. The taste of pumpkin pie without the need for a crust. This one gets 2 thumbs up from my family.
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