Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Moist cake, sweet pumpkin, and crunchy pecans—what's not to love? One of our Foods staffers, who shall remain anonymous, ate half a pan of this easy and fabulous dessert.Hungry for more? Check out Our 50 Coziest Fall Desserts next. 

Recipe by Southern Living November 2005

Gallery

Recipe Summary test

prep:
15 mins
bake:
1 hr 5 mins
stand:
10 mins
total:
1 hr 30 mins
Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

    Advertisement
  • Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.

  • Note: For testing purposes only, we used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

Advertisement