Ingredients
16
16 servings
- •1 (29 ounce) can pumpkin
- •1 cup white sugar
- •3 eggs
- •1 (12 fluid ounce) can evaporated milk
- •1 tablespoon pumpkin pie spice
- •1 (18.25 ounce) package yellow cake mix
- •1 cup butter, melted
- •2 cups frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
Nutritional Facts
Per 16 servings
- Calories: 383
- Carbohydrate: 47g
- Fat: 21g
- Fiber: 2g
- Protein: 5g
- Sugar: 33g
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