This dessert is a great pumpkin pie alternative to make for your Thanksgiving Day feast, especially if your just not in the mood to make a good pie crust! I actually love this better than pie anyway. You can eat this dessert with or without the cream cheese frosting.
Ingredients:
1 can of solid-pack Pumpkin (29 ounces), or 2 (15 ounce) cans
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
1 package (18-1/4 ounces) Yellow Cake Mix
1 cup butter, melted
1-1/2 cups chopped pecans
Frosting:
1 package (8 ounce) cream cheese, softened
1 cups confectioners sugar
1 teaspoon vanilla
1 container (12 ounce) frozen whipped topping, thawed
1 can of solid-pack Pumpkin (29 ounces), or 2 (15 ounce) cans
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
1 package (18-1/4 ounces) Yellow Cake Mix
1 cup butter, melted
1-1/2 cups chopped pecans
Frosting:
1 package (8 ounce) cream cheese, softened
1 cups confectioners sugar
1 teaspoon vanilla
1 container (12 ounce) frozen whipped topping, thawed
Line a 13"x 9" x 2" baking pan with parchment paper; set aside. In a mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour the pumpkin mixture into the prepared pan. Sprinkle with dry cake mix and drizzle the melted butter evenly over the entire top. Sprinkle the chopped pecans.
 |  |
Bake at 350° for 1 hour or until golden brown. Cool completely in the pan on a wire rack. Invert onto a large serving platter and carefully remove the parchment paper. In a mixing bowl, beat cream cheese, confectioners sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
RSS Feed