Ingredient List
Ingredients :
- 2 (15-oz.) cans pumpkin or 1 (29-oz.) can pumpkin
- 1 (12-oz.) can fat-free evaporated milk
- 4 large eggs, beaten
- 1 ½ cups granulated sugar
- 2 ¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 (15.25-ounce) box yellow cake mix, dry
- ½ cup (1 stick) margarine or butter, melted
- ½ cup chopped pecans, optional
- Whipped cream or fat-free whipped topping
Instructions
Cooking
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Preheat oven to 350°F.
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In mixer bowl, beat pumpkin, milk, eggs, sugar, and spices until combined.
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Pour into ungreased 9 x 13-inch pan. Sprinkle cake mix on top.
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Dribble melted margarine over cake mix. If desired, sprinkle on pecans.
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Bake one hour or until toothpick inserted in center of cake comes out clean.
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To serve, top with whipped cream or topping. Store in refrigerator.
Nutritional Information
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One piece provides approximately 288 calories; 5 g protein; 51 g carbohydrates; 3 g dietary fiber; 8 g fat (1 g saturated); 47 mg cholesterol; 6 mcg folate; 1 mg iron and 332 mg sodium.
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Wanting more delightful dessert recipes? We’ve got you covered.
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And be sure to visit our friends at the Wheat Foods Council for more delicious desserts!