Ingredients
Scale
- 1 can pumpkin puree
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 4 large eggs
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- 1 cup whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, and eggs. Mix until smooth.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped pecans and drizzle melted butter over the top.
- Bake for 45-50 minutes until the top is golden brown.
- Let cool for a few minutes before serving with whipped cream on top.
Notes
- For extra flavor, add a pinch of cloves.
- This cake is best served warm with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg