Pumpkin Praline Cake With Maple Frosting Recipes

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PRALINE PUMPKIN DESSERT



Praline Pumpkin Dessert image

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

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™ Super Moist™ 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

Steps:

  • 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.
  • Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  • 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.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 23 g, TransFat 1/2 g

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