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Ingredients
Scale
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- 1 (8-ounce) container frozen whipped topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Whisk until blended.
- Grease a 9×13-inch baking dish.
- Pour the pumpkin mixture into the prepared dish, spreading it evenly.
- Sprinkle the yellow cake mix over the pumpkin batter.
- Top with chopped pecans and drizzle melted butter over everything.
- Bake for 60 to 80 minutes until a toothpick comes out clean.
- Let the cake rest for 5 to 10 minutes before serving.
- Serve with whipped topping.
Notes
Ensure ingredients are at room temperature for the best mixing results.
Avoid overmixing the pumpkin batter to keep the cake light and fluffy.
Experiment with different nuts for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 60-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 70