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From my ex-wife. One of my favorite desserts that I converted to mostly sugar free. Serve with whipped cream or Cool Whip®.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

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  • Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.

  • Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.

Cook's Note:

Add butterscotch candy chips with the nuts if desired.

Nutrition Facts

447 calories; protein 7.8g; carbohydrates 44.2g; fat 27.8g; cholesterol 96.3mg; sodium 505.8mg. Full Nutrition
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