This gives you all the yumminess of pumpkin pie without the hassle of rolling out crust, plus it is great for a crowd.
Combine pumpkin, milk, spices, eggs, and sugar in large bowl and mix well. Pour into a greased 13 x 9 pan. Sprinkle dry cake mix over the top of filling. Top with pecans and drizzle with melted butter.
Bake at 350 degrees for 55 minutes to 1 hour, or until set. (Note: cover loosely with foil the last 15 minutes so the pecans will not burn.) Keep any leftovers refrigerated.
Notes: This recipe came from Minter Lane friend Jenny Garrison and is a variation on one of our favorite desserts, Dump Cake. Original recipe had 3/4 cup (one and one-half sticks) of butter, but I have experimented with reducing the butter down to 1/2 cup (one stick) and it works just fine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 337 | ||
Calories from Fat: 157 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 47.2mg | 15 % | |
Sodium 293.3mg | 10 % | |
Potassium 320.3mg | 8 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 41.3g | ||
Protein 4.8g | 7 % | |
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: 337
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