1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (145g) Recipe makes 12 servings
Calories 477
Calories from Fat 214		(45%)
Amount Per Serving		%DV
	Total Fat 23.9g	36%
	Saturated Fat 12.4g	62%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 531mg		22%
Potassium 227mg		6%
Total Carbohydrate 62.0g		20%
	Dietary Fiber 4.4g	17%
	Sugars 35.0g
Protein 6.0g		11%
detailed view... how is this calculated?

Menus using this recipe:

Canadian Thanksgiving

Shirl (J) 831

people who like this recipe also like:

Baked Custard

By: Fairy Nuff

Roasted Brussels Sprouts!

By: Sharon123

Apple Filling for Pies

By: Dorel

Grilled Cauliflower

By: KeyWee

Asian Stir-Fried Brussels Sprouts

By: *Parsley*

Thanksgiving Dessert

Recipe #102468 | 50 min | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Chef Dee
Oct 21, 2004

This has a sweet and mellow pumpking layer topped with a crunchy nutty topping. It is a welcome change from pumpkin pie.

SERVES 12 (change servings and units)

Ingredients

2 eggs
1 (19 ounce) can pumpkin pie filling
1 (12 ounce) can condensed milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1 (18 ounce) box yellow cake mix (9x13 size)
1 cup butter, melted

Directions

1
In a large mixing bowl,whisk the eggs.
2
Stir in the pumpkin pie filling, condensed mik and spices.
3
Pour into a greased 9x13 pan.
4
Sprinkle the DRY cake mix over the pumpking mixture.
5
Carefully pour the melted butter over top.
6
Bake at 350 for 50-60 minutes until set.
7
Cool to room temperature then refrigerate.
8
Serve with Cool Whip on the side.

Questions about this recipe?

Featured Reviews for This Recipe

From: annlouise

On Feb 9, 2009

I was afraid it would be too sweet, even with cream cheese added in, but the saltiness (from the butter?) takes the edge off. I used half butter, half oil. I softened the cream cheese, but it still didn't dissipate as much as I would have liked; still it was a rich and decadent addition. I also sprinkled pecan pcs on top. I didn't have yellow cake mix, but butter pecan did a good job.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: applesnkids

On Dec 2, 2008

This fills the pumpkin requirement for a dessert. It seems like it would taste strange with the cake mix sprinkled on the top, but it was delicious! I was told that it should be served as a sweet treat bar at a coffee shop. The texture is a little thicker than pumpkin pie on the bottom, and hard and crumbly on top - like a coffee cake but a little more solid. I will make this again! OH and I like the suggestion of adding in cream cheese to the pumpkin part, and trying it with spice cake - could be really good.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #180968

On Dec 16, 2004

This was a winner at Thanksgiving! Everyone loved it. Thanks!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Katie Jane

On Oct 7, 2005

My recipe is similar except that it calls for evaportated milk instead of condensed milk. Maybe a few less calories? Anyway a great recipe if you're hungry for that pumpkin pie and don't enjoy making them, this is the dessert for you! Great recipe for Thanksgiving

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews