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Ingredients

1 (15 ounce) can plain pumpkin puree 1 (12 fluid ounce) can evaporated milk 3 eggs ¾ cup granular sucrolose sweetener (such as Splenda®), or more to taste ¼ teaspoon ground cinnamon 1 (18.25 ounce) package sugar-free yellow cake mix 1 cup chopped nuts 1 cup butter, melted

Nutrition Info

446.5 calories carbohydrate: 44.2 g cholesterol: 96.3 mg fat: 27.8 g fiber: 2.3 g protein: 7.8 g saturatedFat: 12.8 g servingSize: - sodium: 505.8 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.
Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top, press down lightly. Spoon melted butter evenly over nuts.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.

1 9x13-inch cake

From my ex-wife. One of my favorite desserts that I converted to mostly sugar free. Serve with whipped cream or Cool Whip®.