Here's a fall and winter holiday dessert from the Betty Crocker Christmas Cookbook.
Makes 12 servings
Prep 20 min; Total time 1 hr 20 min
1. Heat oven to 350 degrees F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top of dessert.
3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool slightly.
4. 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.
1 SERVING; Calories 510 (Calories from Fat 240); Total Fat 27g (Saturated Fat 9g; Trans Fat 1.5g); Cholesterol 90mg; Sodium 410mg; Total Carbohydrate 60g (Dietary Fiber 3g; Sugars 42g); Protein 6g; % DAILY VALUE: Vitamin A 120%; Vitamin C 0%: Calcium 20%: Iron 10%; EXCHANGES: 2 Starch, 2 Other Carbohydrate, 5 Fat; CARBOHYDRATE CHOICES: 4
If you can't find the golden vanilla cake mix, it's okay to use butter recipe yellow cake mix in its place.
To make ahead, bake dessert and cool completely. Cover and refrigerate up to 48 hours.
Betty Crocker Christmas Cookbook
From the Betty Crocker Editors
$25.95; 352 pages
Recipe reprinted by permission.
This page created December 2006
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