Betty Crocker
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.
Expert Tips:
If desired, stir a little cinnamon into your whipped cream for an extra-festive touch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 121 | ||
Calories from Fat: 101 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 22mg | 7 % | |
Sodium 1823.6mg | 63 % | |
Potassium 111.8mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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