That Pumpkin Stuff--Pumpkin Dessert
Ready In: 1 hr 15 mins
Serves: 10-12
Ingredients
- 1 (16 ounce) can pumpkin, not pumpkin pie mix
- 1 (5 ounce) can evaporated milk
- 1 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup butter, melted
- 1 (18 ounce) duncan hines butter recipe cake mix
- 2 cups pecans, chopped
Topping
- 1 (8 ounce) package cream cheese
- 1 cup powdered sugar
- 2 cups Cool Whip
Directions
- Mix the pumpkin, evaporated milk, sugar, cinnamon and nutmeg together, blending well.
- Spread this mixture in the bottom of a well-greased 13 X 9 inch baking dish.
- Sprinkle the dry cake mix over the pumpkin mix, breaking up any clumps.
- Add one cup chopped pecans over this mixture and then pour the melted melted butter over the cake mix and pecans.
- Bake 50-60 minutes at 350 degrees until the top is a light golden brown and the middle is set.
- COOL COMPLETELY.
- Topping:
- Once the cake is cooled, in a separate bowl, mix the cream cheese and powdered sugar until well blended.
- Then mix in the Cool Whip. This mixture will be fairly thick.
- Spread the topping over the cooled cake and sprinkle with the remaining chopped pecans.
- Keep refrigerated.
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