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Ingredients
- 1 (16 oz) can solid pack pumpkin
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1 cup chopped pecans
- 1 cup butter or margarine, melted
- whipped topping
Preparation
Step 1
I made this last October & we loved it so much we replaced our Thanksgiving pumpkin pie w/ pumpkin pie crunch! Love it! Highly recommend it!!!
This was my first recipe that i have tried from this webiste (I am a new member to Duncanhines.com) Let me tell you, I am impressed with this dessert. I did use the spice cake mix like others suggested, I left out the 1/2 tsp of salt (bc I used salted butter) and I only did 1/2 cup of butter instead of the 1 cup that was recommended. I really, really, really enjoyed this dessert. Thanks so much for sharing. It was outstanding.
it has become a new favorite with my friends and coworkers :)
Bet This would be good as Breakfast treat on brunch Day
Absolutely delicious! And so easy to make. Even people who don't like pumpkin pie loved this dessert.
I made this cake tonight. It came out soooo good! I used spice cake instead of the white cake, I didn't have any pumpkin pie spice so I used apple pie spice. I thought the topping was a little salty too, think I'd go with the unsalted butter next time too, like the previous member mentioned. I made a topping with a tub of cool whip 1 1/2 cups milk, Pumkin spice pudding and 1 tsp of vanilla. OMG soooo yum, Can't wait to serve it up, Happy Thanksgiving Everyone!
These were very good! I used salted butter, if I make these again I will use unsalted because it made the topping a bit salty. Also, the pumpkin part did not get very firm. I am slightly disappointed. All of that aside, the dessert was very tasty just not very pretty : )
Does anybody know how to make this a wee bit healthier?
I used fat free evaporated milk, egg beaters instead of eggs and Splenda instead of sugar (all measured to equal amounts required)
I always use Eggbeaters instead of eggs and my cakes, cookies, etc always taste moister.
made this last night... wow! it's soooo easy... and, VERY yummy too! my husband ate it right out of the oven! will add more pecans next time.
A friend and coworker brought this luscious dessert to work this week. It is completely addicting. This will be in my recipe file to serve and to sell at the bake sales that we frequently have at work and at family holidays.
I made it with the spice cake mix instead...very good, I also noticed that I had to bake it for 60 min at 350 and then another 20 min at 325. Could this be that i used a glass baking dish? However, I did use alot more pecans than a cup....over all, the minute it came out my husband ate 1/3 of the pan...♥
Does anyone know if you can substitute butter for 1/3 C. oil, in a cake mix recipe?
I don't know if you can, but you can always call Duncan Hines and ask...the number should be on the side of the box. I called yesterday because my cake was not done in the time frame it says, and they told me what to do =-)
Technically, you can substitute a fat for a fat (butter for oil in this case), but it would change the texture of the cake. I'm not quite sure how you'd do it, though, since most recipes that call for butter want you to cream the butter with the sugar. In a mix, the sugar is already incorporated into the dry ingredients, so you couldn't cream the butter and sugar first.
If you're making a yellow cake, I'd suggest you substitute the Duncan Hines Deluxe Butter Recipe Golden Cake mix for the Classic Yellow Cake mix. You might be able to save the box and use the same instructions to substitute butter for oil in other cake mixes. Do be aware that the texture will be more dense rather than light, though. A family friend calls butter cakes "close" cakes.
Of course, this particular recipe doesn't call for any oil because you're using the mix dry. It does use melted butter drizzled on the top.
I don't know about this cake, but I substitute butter for almost all the
recipes I use. i use Duncan Hines Butter Recipe Cake mixes a lot.
Ruth
I loved this recipe. It was so easy to make and if you like Pumpkin Pie you will love this new twist. It's even great with out the cream topping and as busy as the holidays are it is a must. Enjoy!!
This really was good. I would put more pecans on next time because the pan (13x9) was too large for 1 cup of pecans to cover the top adequately.
This recipe was so delicious. I took it into work and we all started eating it a l0:30AM. It was still hot and my co-workers loved it. It was so easy to make. I made it just before going to work. I didn't have pecans so I used walnuts and it turned out great. Can't wait to make it again.