Pecan Pumpkin Dessert

15Nov08

Origin: TI

Ingredients:

  ● 2 cans (15 oz each) solid-pack pumpkin

  ● 1 can (12 oz) evaporated milk

  ● 1 cup sugar

  ● 3 eggs

  ● 1 tsp vanilla extract

  ● 1 package (18 ¼ oz) yellow cake mix

  ● 1 cup butter, melted 

  ● 1 ½ cups chopped pecans2 cans (15 oz each) solid-pack pumpkin

  ● 1 can (12 oz) evaporated milk

  ● 1 cup sugar

  ● 3 eggs

  ● 1 tsp vanilla extract

  ● 1 package (18 ¼ oz) yellow cake mix

  ● 1 cup butter, melted 

  ● 1 ½ cups chopped pecans

Frosting Directions:

  ● 1 package (8 oz) cream cheese, softened 

  ● 1 ½ cups confectioners’ sugar

  ● 1 tsp vanilla extract

  ● 1 carton (12 oz) frozen whipped topping, thawed 

Directions:

1. Line a 13” x 9” x 2” baking pan with waxed paper and coat the paper with non-sticking cooking spray; set aside.  In a mixing bowl, combine pumpkin, milk and sugar.  Beat in eggs and vanilla.  Pour into prepared pan.  Sprinkle with dry cake mix and drizzle with butter.  Sprinkle with pecans.  Bake at 350 degrees for 1 hour or until golden brown.  Cool completely in pan on a wire rack.


2. Invert onto a large serving platter; carefully remove waxed paper.  In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth.  Fold in whipped topping.  Frost dessert.  Store in refrigerator.  Yield: 16 servings.

Advertisements


No Responses Yet to “Pecan Pumpkin Dessert”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: