29 oz pumpkin puree
3 eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
12 oz evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
18 ¼ oz spice cake mix
1/2 cup pecans, coarsely chopped
1/2 cup butter, melted
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk.
Stir in cinnamon, ginger, cloves and salt.
Pour batter into pan. Sprinkle dry cake mix evenly over the pumpkin filling.
Sprinkle pecans over the cake mix. Drizzle melted butter over everything.
Bake in the preheated oven for 50-60 minutes, or until the edges are lightly browned. Allow to cool before serving.
Sugar: 64g
:
Calcium: 230mg
Calories: 645kcal
Carbohydrates: 88g
Cholesterol: 104mg
Fat: 30g
Fiber: 5g
Iron: 5mg
Potassium: 628mg
Protein: 10g
Saturated Fat: 13g
Sodium: 650mg
Vitamin A: 16539IU
Vitamin C: 5mg
