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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (66g) Recipe makes 24 servings |
||
| Calories 192 | ||
| Calories from Fat 104 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 263mg | 10% | |
| Potassium 148mg | 4% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 12.9g | ||
| Protein 3.5g | 6% | |
Ingredients
- 1 (12 ounce) can pumpkin
- 3 eggs, beaten
- 1 cup sugar
- 1 (13 ounce) can evaporated milk
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 (8 ounce) package yellow cake mix
- 1 cup chopped nuts
- 3/4 cup melted butter
Directions
1
Beat eggs, sugar, spices and pumpkin.2
Slowly stir in milk.3
Put into greased and floured 9x13 inch pan.4
Sprinkle cake mix (dry) on pumpkin mixture.5
Sprinkle nuts over that.6
Drizzle melted butter over that.7
Bake at 350 degrees F for 1 hour to 1 hour and 10 minutes.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
On Apr 26, 2008
I made this "spur of the moment" and everyone loved it. Even my brother who doesn't enjoy pumpkin. It is VERY buttery though, I would recommend using only 1/4 or 1/2 c of melted butter. I used 1/2 and will reduce it next time. I also used skim evaporated milk and 1 c. of Splenda instead of sugar. Excellent.
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