Ingredients
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1 (29 ounce) can pumpkin puree
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1 (12 fluid ounce) can evaporated milk
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3 large eggs
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½ cup packed brown sugar
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½ cup white sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ teaspoon salt
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1 (15.25 ounce) package spice cake mix
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½ cup coarsely chopped pecans
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½ cup melted butter
Directions
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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
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Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.
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Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.
RB46
Nutrition Facts (per serving)
434 | Calories |
20g | Fat |
58g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 434 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 9g | 46% |
Cholesterol 76mg | 25% |
Sodium 658mg | 29% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 4g | 13% |
Total Sugars 42g | |
Protein 8g | 15% |
Vitamin C 4mg | 4% |
Calcium 145mg | 11% |
Iron 2mg | 12% |
Potassium 340mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.