Recipe Details
Ingredients
-
1(15.25 ounce) packageyellow cake mix, divided
-
1largeegg, beaten
-
½cupunsalted butter, melted
-
1(15 ounce) canpumpkin puree
-
½cupwhite sugar
-
¼cuppacked brown sugar
-
3largeeggs, beaten
-
1 ½teaspoonsground cinnamon
-
½cupwhite sugar
-
3tablespoonsunsalted butter, softened
-
½cupchopped walnuts (Optional)
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
-
Make crust: Measure 1 cup cake mix into a medium bowl; set aside for topping. Combine remaining cake mix, melted butter, and egg in a large bowl; mix until well combined. Pat mixture into the bottom of the prepared pan.
-
Make pumpkin layer: Mix pumpkin puree, white sugar, brown sugar, eggs, and cinnamon in a large bowl until well combined. Pour over crust.
-
Make topping: Add sugar and softened butter to the reserved cake mix and stir until crumbly. Sprinkle topping over pumpkin layer, then scatter walnuts over top.
-
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe18 | |
| Calories287 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 6g |
28% |
| Cholesterol 61mg |
20% |
| Sodium 312mg |
14% |
| Total Carbohydrate 39g |
14% |
| Dietary Fiber 1g |
5% |
| Total Sugars 28g |
|
| Protein 4g |
7% |
| Vitamin C 1mg |
1% |
| Calcium 61mg |
5% |
| Iron 1mg |
6% |
| Potassium 109mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
