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Praline Pumpkin Dessert

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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!

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( 574 Ratings)

574 Ratings

5 Stars 65%

4 Stars 16%

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Member Reviews ( 172 )

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Prep Time 20 min
Total Time 1 hr 45 min
Servings 12

Ingredients

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: can (12 oz) evaporated milk

3: eggs

1: cup sugar

4: teaspoons pumpkin pie spice

1: box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix

1 1/2: cups chopped pecans or walnuts

3/4: cup butter or margarine, melted

: Whipped cream, if desired

: Additional pumpkin pie spice, if desired

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Directions

1 Heat oven to 350°F (325°F 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 center comes out clean. Cool 30 minutes.
4 To serve, 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

Expert Tips

Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 9g, 9% Trans Fat 1/2g 1/2% ),
Cholesterol: 90mg; 90%;
Sodium: 160mg; 160%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 23g 23% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 172 Reviews View All

Posted 11/29/2012 11:14:34 PM REPORT ABUSE Lupe5027 said:

Rating:

This Dessert was so good. I highly recommend it to anyone that is looking for a dessert to make for any occasion. Very tasty and good...

This reply was: Helpful Inspiring

Posted 11/29/2012 6:12:53 PM REPORT ABUSE StellaNic said:

Rating:

This was a terrible recipe. The cake mix on the top was all dry and ruined the whole dessert. I don't see how anyone could enjoy this one!!

This reply was: Helpful Inspiring

Posted 11/23/2012 5:41:28 PM REPORT ABUSE Copper14625 said:

Rating:

The 1st time I made this I followed the recipe exactly and although tasting good, the pumpkin custard was not firm enough for me...it made cutting and plating difficult and the whole box of dried cake mix was bit much. 2nd time, I made these 2 easy alterations: instead of 1 cup of white sugar, I used 1/2 cup each white and light brown; and I took 1/2 cup of the spice cake mix and added it to the pumpkin custard, using the remainder on top of the pumpkin mixture. This alteration cleared up both problems: got rid of the extra dried cake mix on top, and tightened up the pumpkin custard so it held its shape for cutting and plating. Served it yesterday for Thanksgiving and all loved it, no leftovers !!

This reply was: Helpful Inspiring