Recipe Details
Ingredients
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1(15.25 ounce) packageyellow cake mix, divided
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⅓cupunsalted butter, melted
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1largeegg
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1(29 ounce) canpumpkin puree
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3largeeggs
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⅔cupmilk
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½cupbrown sugar
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2tablespoonspumpkin pie spice
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½cupwhite sugar
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¼cupcold unsalted butter, cubed
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¾cupchopped walnuts
Cooking Directions
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Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
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Make crust: Transfer 1 cup cake mix to a small bowl; set aside for topping. Place remaining cake mix in a medium bowl with melted butter and egg; mix until well blended.
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Spread mixture into the bottom of the prepared baking dish.
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Make filling: Combine pumpkin puree, eggs, milk, brown sugar, and pumpkin pie spice in a large bowl; mix well and pour over crust.
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Make topping: Add white sugar and cubed butter to reserved cake mix; use a pastry blender to mix until mixture resembles coarse crumbs.
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Sprinkle over pumpkin filling, then scatter chopped walnuts over the top.
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Bake in the preheated oven until the top is golden brown, 45 to 50 minutes.
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Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories305 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 6g |
29% |
| Cholesterol 66mg |
22% |
| Sodium 325mg |
14% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 2g |
8% |
| Protein 5g |
9% |
| Vitamin C 2mg |
3% |
| Calcium 86mg |
7% |
| Iron 2mg |
9% |
| Potassium 199mg |
4% |
* 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.
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