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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I like to make this recipe for Thanksgiving get togethers. However, my mother-in-law requests I make it for her a bit more often. Hope you enjoy Ingredients:
2 (15 ounce) cans solid-pack pumpkin |
1 (12 ounce) can evaporated milk |
1 cup sugar |
3 eggs |
1 teaspoon vanilla |
1 (18 ounce) package yellow cake mix |
1 cup butter, melted |
1 1/2 cups chopped pecans |
1 (8 ounce) package cream cheese, softened |
1 1/2 cups confectioners' sugar |
1 (12 ounce) carton whipped topping |
Directions:
1. Line 13 x 9 pan with waxed paper coated with nonstick cooking spray; set aside.
2. In mixing bowl combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan.
3. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 for 1 hour or until golden brown.
4. Cool completely in pan on wire rack.
5. Invert onto a large serving platter; carefully remove wax paper.
6. Frosting:.
7. In a mixing bowl beat cream cheese, confectioners sugar and vanilla until smooth.
8. Fold in whipped topping.
9. Frost dessert. Store in refrigerator.
10. This cake is best if made the day or evening before and refrigerated overnight before frosting.
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