Praline Pumpkin Dessert

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

Makes 12 servings

1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker SuperMoist golden vanilla 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

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray bottom and sides of 13 x 9-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.

High Altitude (3500-6500 ft): No change.

Nutrition Information: 1 Serving: Calories 510 (Calories from Fat 250); Total Fat 27g (Saturated Fat 10g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 410mg; Total Carbohydrate 60g (Dietary Fiber 3g, Sugars 42g); Protein 6g Percent Daily Value*: Vitamin A 120%; Vitamin C 0%; Calcium 15%; Iron 10%

Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker.