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Scale
- 1 (18.25 ounce) package yellow cake mix
- 2 cups finely chopped pecans or walnuts
- ½ cup butter or margarine, softened
- 3 teaspoons pumpkin pie spice
- 1 (16 ounce) can jellied cranberry sauce
- 1 Tablespoon orange juice
- 3 large eggs
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 1 Tablespoon vanilla extract
Instructions
- Preheat oven to 350°F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto bottom of 13×9-inch baking dish.
- Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs.
- Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
- Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.
- Prep Time: 15
- Cook Time: 45