Ingredients
18
18 servings
- •1 (15 ounce) can pumpkin puree
- •1 (12 fluid ounce) can evaporated milk
- •1.5 cups white sugar
- •4 large eggs
- •2 teaspoons pumpkin pie spice
- •1 teaspoon salt
- •1 (15.25 ounce) package yellow cake mix
- •1 cup chopped pecans
- •1 cup margarine, melted
- •1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.
- Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
- Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.
Nutritional Facts
Per 18 servings
- Calories: 412
- Carbohydrate: 47g
- Fat: 24g
- Fiber: 2g
- Protein: 5g
- Sugar: 35g
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