Pumpkin Pecan Dump Cake MAKEOVER

[TheRecipeDoctor]

Makes 15 servings

Ingredients

• 15 ounce can pumpkin puree (not pumpkin pie filling)

  1 cup milk of your choice

  1/2 cup plain Greek yogurt (or plant based yogurt)

  OPTIONAL: 1 1/2 teaspoons vanilla paste or extract

  3 large eggs

  1/3 cup brown sugar, packed

  2 teaspoons pumpkin pie spice*

  15-ounce box Open Nature Gluten Free Yellow Cake Mix

  1 1/3 cups coarsely chopped pecans or pecan pieces

  6 tablespoons whipped butter or margarine of choice

  1/4 cup vegetable oil

  3 tablespoons orange liqueur (i.e. Grand Marnier), or orange juice

Instructions

1. Preheat oven to 350-degrees and coat a 9 x 13-inch baking dish with cooking spray.
2. In mixing bowl, beat pumpkin, milk, yogurt, vanilla if desired, eggs, brown sugar, and pumpkin pie spice together until completely blended. Pour pumpkin mixture in prepared dish.
3. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture and sprinkle pecans (and a pinch of salt if desired) evenly over the cake mix.
4. Add whipped butter to a glass measuring cup and microwave just until melted. Stir in the oil and orange liqueur. Drizzle this mixture all over the cake mix, making sure to go around the edges of the baking dish as well.
5. Bake until the top is golden brown (about 50 minutes). Once the cake cools, serve with whipped cream or vanilla ice cream if desired!
6.  

[mbg55]

It would be great, since this recipe is from a registered dietician, if you could include its nutrition per serving. It sounds delicious.

[mbg55]

It also would be great if I spelled dietitian correctly! Sorry!

[TheRecipeDoctor]

@mbg55  I totally hear you! I usually do provide nutrition information but I've had some issues with the program on my computer and haven't had a chance to get it fixed.