 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 (18 ounce) package duncan hines moist deluxe spice cake mix |
1/2 cup butter or 1/2 cup margarine, melted |
3 (8 ounce) packages cream cheese, softened |
1 (14 ounce) can condensed milk, sweetened |
1 (16 ounce) can solid pack pumpkin |
4 eggs |
1 tablespoon pumpkin pie spice |
1 (2 1/2 ounce) package almonds, sliced |
2 cups whipping cream, chilled |
1/4 cup sugar |
Directions:
1. Preheat oven to 375'F.
2. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
3. For filling, combine cream cheese and sweetened condensed milk in large bowl.
4. Beat with electric mixer at high speed for 2 minutes.
5. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan.
6. Bake at 375'F for 65 to 70 minutes or until set. Cool completely on rack.
7. Refrigerate 2 hours.
8. Loosen cake from sides of pan; remove sides of pan.
9. For topping, preheat oven to 300'F.
10. Toast almonds on baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden brown.
11. Cool completely.
12. Beat cream in medium bowl until soft peaks form.
13. Gradually add sugar; beat until stiff peaks form.
14. Spread over top of chilled cake. Garnish with toasted almonds.
15. Refrigerate until ready to serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.
|
|