Распечатать
E-mail
Add a photo
Looks good and easy. Will send pic after I make it today.
Myra
November finds us at Carolina HeartStrings putting a twist on old favorite Thanksgiving dishes and nothing says “old favorite” like pumpkin pie! The Husband is a cake lover so I decided to try my hand at a dump cake since Alessa’s recipe for blueberry cream cheese dump cake looked so delicious! In the words of The Husband . . . “this is so much better than pumpkin pie.” This is an easy recipe that is a new Thanksgiving favorite!
Ингредиенты
- 2 cans (15 ounce) pumpkin puree
- 1 cup sugar
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 3/4 cup butter, melted
- 1 cup pecans, chopped
Инструкции
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt in mixing bowl. Beat well. Pour into a greased and floured 9 x 13 pan. Sprinkle cake mix evenly over the pumpkin mixture and then top with the pecans. Pour the melted butter over the cake mix layer covering the entire pan as evenly as you can. Bake at 350 degrees for 55 minutes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 207 | 44% |
| Total Fat 23.74g | 30% |
| Saturated Fat 10.25g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 698mg | 29% |
| Potassium 329mg | 9% |
| Total Carbs 61.2g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 22.59g | 15% |
| Protein 6.84g | 11% |
Отзывы
21 ноября 2017
This was a universal "thumbs up" at a potluck today, and several requested the recipe. It's a nice marriage of pumpkin pie and spice cake. The only changes I made were substituting walnuts for pecans, and adding whipped cream as a topping on the side - scrumptious! NOTE: With the milk and egg content of the bottom layer, I'd recommend refrigerating leftovers - if there are any at all!Этот рецепт был приготовлен/опробован мной!Содержит вариацию
