I’m always on the lookout for different variations of holiday desserts. I get bored with the normal pumpkin or pecan pie. This Praline Pumpkin Pecan Cake is a true crowd pleaser. Pecan Pie + Pumpkin Pie = this delicious dessert!

Looking for something different for your Thanksgiving dessert?  This Praline Pumpkin Pecan Cake is a great alternative to the normal pumpkin pie or pecan pie.Servings: 12
Prep Time: 20 minutes
Cooking Time: 50 minutes

Ingredients:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tbsp brown sugar
1 teaspoons pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream for topping

Directions:
1. Preheat oven to 350°F.
2. Spray bottom and sides of 13×9-inch pan with nonstick spray.
3. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with whisk until smooth. Pour into pan.
4. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
5. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
6. Cool 30 minutes. Cut into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Cover and refrigerate.

Praline Pumpkin Pecan Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp brown sugar
  • 1 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1½ cups chopped pecans or walnuts
  • ¾ cup butter or margarine, melted
  • Whipped cream for topping
Instructions
  1. Preheat oven to 350°F.
  2. Spray bottom and sides of 13x9-inch pan with nonstick spray.
  3. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with whisk until smooth. Pour into pan.
  4. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  5. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
  6. Cool 30 minutes. Cut into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Cover and refrigerate.

~Adapted from Betty Crocker