Ingredients
Scale
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (15.25 oz) box yellow cake mix (spice cake mix is a possible alternative)
- 1 cup chopped pecans or walnuts
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the pure pumpkin puree, eggs, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract. Stir until smooth.
- Pour the pumpkin mixture evenly into the prepared baking dish to form the base layer.
- Sprinkle the yellow cake mix evenly over the top of the pumpkin layer. Do not stir this layer into the pumpkin.
- Scatter the 1 cup of chopped pecans or walnuts over the cake mix layer. Drizzle the ½ cup of melted butter all over everything.
- Bake for 45–50 minutes, or until the cake is golden brown and bubbly around the edges. The cake should be done when a toothpick inserted in the center comes out clean or with few moist crumbs.
- Allow the cake to cool slightly before serving. Pair with whipped cream or vanilla ice cream if desired.
Notes
- For extra richness, use spice cake mix instead of yellow cake mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg