Tuesday, November 06, 2007

Pecan Pie Pumpkin Cake

When you can't decide whether to make a pumpkin or pecan pie, you might want to try this. I have served it several times recently and everyone enjoyed it.

2 cans (15 oz each) solid-pack pumpkin
1 can (12 oz) evaporated milk
1 c. sugar
3 eggs
1 t. vanilla
1 package yellow cake mix
1 c. butter, melted
1 1/2 c. chopped pecans

1 (8 oz) pkg. cream cheese, softened
1 1/2 c. confectioners' sugar
1 t. vanilla
1 (12 oz) carton Cool Whip

Line a 13x9x2 inch baking pan with waxed paper and coat the waxed paper with nonstick cooking spray; set aside. In a mixing bowl, combine pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour carefully into prepared baking pan. Sprinkle with Dry cake mix and drizzle with melted butter. Sprinkle with pecans. Bake at 350 degrees 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. In mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in Cool Whip. Frost dessert. Store in refrigerator.

Sorry that I don't have a picture of this dessert. Will try to take one when I make it the next time.

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