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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others. Ingredients:
2 cans (15 ounces each) solid-pack pumpkin |
1 can (12 ounces) evaporated milk |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
1 package yellow cake mix (regular size) |
1 cup butter, melted |
1-1/2 cups chopped pecans |
frosting: |
1 package (8 ounces) cream cheese, softened |
1-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 carton (12 ounces) frozen whipped topping, thawed |
Directions:
1. Line a 13x9-in. baking dish with waxed paper and coat the paper with cooking spray; set aside.
2. In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Sprinkle with pecans.
3. Bake at 350° for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
4. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Yield: 16 servings.
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