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Praline Pumpkin Dessert

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  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 12
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Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
Created Sep 21, 2010
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Ingredients

  • 1 can (14 floz/398 mL) pumpkin puree (not pie filling)
  • 1 can (385 mL) evaporated milk
  • 3 eggs
  • 1 cup (250 mL) sugar
  • 4 tsp (20 mL) pumpkin pie spice (or cinnamon)
  • 1 box Betty Crocker* SuperMoist* Golden or Butter Pecan cake mix
  • 1 1/2 cups (375 mL) chopped pecans or walnuts
  • 3/4 cup (175 mL) butter or margarine, melted

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
  •  
    2
    Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  •  
    3
    Bake 50 to 60 minutes or until knife inserted in centre comes out clean. Cool 30 minutes.
  •  
    4
    To , cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Tip: Use canned pumpkin, not pumpkin pie filling, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin.

Nutrition Information

No nutrition information available for this recipe
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