1. Stir together first 5 ingredients. Pour into a lightly greased 13*9pan. Sprinkle cake mix evenly over pumpkin mixture, sprinkle with pecans. Drizzle with melted butter.
2. Bake at 350 degrees for 1 hour 5 minutes or until golden brown. Remove form oven and let stand for 10 minutes. Serve warm with whippedcream if desired, sprinkle with nutmeg.
Recipe Source: Cindy Chaffin
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|Serving Size: 1 recipe (2498g)|
|Recipe Makes: 4|
|Calories from Fat: 3645 (45%)|
|Amt Per Serving||% DV|
|Total Fat 405g||540 %|
|Saturated Fat 183.3g||917 %|
|Monounsaturated Fat 141.7g|
|Polyunsanturated Fat 55.8g|
|Cholesterol 809.3mg||249 %|
|Sodium 5250.6mg||181 %|
|Potassium 3995mg||105 %|
|Total Carbohydrate 1098.1g||323 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 1078.5g|
|Protein 75.5g||108 %|
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Calories per serving: 8129
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