Recipe by Esther
"I came across this recipe in a grocery store flyer just before Canadian Thanksgiving. I am not a pumpkin pie fan although the rest of the family is. I should say they were. The dessert is all gone but half of a pumpkin pie remains. This will be a new tradition at our Thanksgiving table. Serve with whipped cream."
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1 (15 ounce) can
1 (12 fluid ounce) can
1 (18.25 ounce) package
butter pecan cake mix
1 1/2 cups
I made 2 versions of this- 1 just as explained in the recipe. It turned out great! Like a pumpkin dump cake. Version 2 I mixed all the ingredients except the butter and I drizzled it on top- turned out more like a bread/muffin. I wish I'd used the pecans and butter and made a crust instead of mixing it all together- both tasted great!!!
It had good flavor but I didn't like the texture. The only way I can describe it is that it was too wet. I wouldn't make it again, but will try to find a variation of this recipe.
I love pumpkin pie and this dessert takes pumpkin pie to a whole new level! It is the perfect mix of pie and cake and sweet and salty! So easy to throw together and very impressive. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Praline Pumpkin Dessert
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 195
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