Preheat oven to 350 degrees. Spread pumpkin pie mix in bottom of a 3-1/2- to 4-quart Dutch oven. Sprinkle with 1/2 cup pecans; drizzle with 2 tablespoons caramel syrup. Sprinkle with dry cake mix; then sprinkle with cinnamon-maple sprinkle. Arrange butter slices evenly on top.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This autumn-spiced pumpkin cake is as easy as 1-2-3. You just dump, bake and serve.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15-oz.) can organic pumpkin pie mix | ||
| ½ c. Hy-Vee chopped pecans | ||
| 2 tbsp. Hy-Vee caramel-flavored syrup, plus additional for serving | ||
| 1 (15.25-oz.) Betty Crocker Super Moist yellow cake mix | ||
| 1 tbsp. Tone's cinnamon maple sprinkle | ||
| ½ c. Hy-Vee salted butter, cut into 1/8-inch thick slices | ||
| Hy-Vee powdered sugar, for garnish | ||
| Whipped topping, for serving | ||
| Over the Top twinkle gold sugar crystals, for garnish |
Things To Grab
- 3-1/2 to 4 quart Dutch oven
- Wire rack
Directions
Cover and bake for 60 to 65 minutes or until a toothpick inserted near center comes out clean. Uncover and cool in Dutch oven on wire rack. Garnish with powdered sugar, if desired.
To serve, top with whipped topping, additional caramel syrup and gold sugar, if desired.
Nutrition facts
Servings
444 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 31mg
- Sodium: 577mg
- Total Carbohydrates: 63g
- Protein: 3g
Daily Values
0%
Iron 4%
0%
Calcium 9%
0%
Vitamin D 2%
0%
Potassium 2%