Pecan Pumpkin Dessert
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 2 (850.48 g) can solid-pack pumpkin
- 340.19 g can evaporated milk
- 236.59 ml sugar
- 3 eggs
- 4.92 ml vanilla extract
- 1 package yellow cake mix
- 236.59 ml butter or 236.59 ml margarine, melted
- 354.88 ml chopped pecans
- frosting
- 226.79 g package cream cheese, softened
- 354.88 ml confectioners' sugar
- 4.92 ml vanilla extract
- 340.19 g carton whipped topping, thawed
directions
- Line a 13*9*2 in baking pan with waxed paper and coat with non stick cooking spray.
- In a mixing bowl combine pumpkin,milk,and sugar.
- Beat in eggs and vanilla.
- Pour into pan.
- Sprinkle with dry cake mix and drizzle with butter.
- Sprinkle with pecans.
- Bake at 350 for 1 hour or until golden brown.
- Cool completely in pan on wire rack.
- Invert onto a large platter, remove wax paper.
- In a mixing bowl beat cream cheese and confectioners sugar and vanilla until smooth.
- Fold in whipped topping.
- Frost dessert.
- Keep in refig.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I love this recipe. I've made it several times; always with rave reviews. The only thing these instructions lack is that the dessert MUST be refrigerated before serving for best taste. One time we ate it right away and it was just yukky at room temperature - after refrigerating the rest overnight, it was fabulous. Also, a nice variation is to add about 3/4 tsp. of pumpkin pie spice to the BOTH the pumpkin mixture and the frosting. This makes a great recipe even better!
RECIPE SUBMITTED BY
Kim19068
United States