Try this Pumpkin Crisp recipe, or contribute your own.Suggest a better description
Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 674 (90%)|
|Amt Per Serving||% DV|
|Total Fat 74.9g||100 %|
|Saturated Fat 43.7g||219 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 188.8mg||58 %|
|Sodium 484.8mg||17 %|
|Potassium 192mg||5 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 17g|
|Protein 4.6g||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: 745
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