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Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
- Top with the chopped pecans or walnuts.
- Drizzle the melted butter over the cake mix and nuts.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Once baked, allow to cool slightly before drizzling with caramel sauce.
- Serve warm or at room temperature, and enjoy!
Chef’s Tips
- For extra flavor, consider adding a pinch of ginger and cloves to the pumpkin mixture.
- Serve with a scoop of vanilla ice cream for added decadence.
- This cake keeps well; cover and refrigerate any leftovers for up to 3 days.
Nutrition (per serving)
Approximate calories: 250, Protein: 3g, Carbs: 35g, Fat: 12g
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