1 large can pumpkin (2 cups)
½ can evaporated milk (lg can)
3 eggs
1 cup sugar
¼ tsp. cinnamon
1 yellow cake mix
1 cup pecans (chopped)
2 sticks butter (melted)
Icing…
¾ cup cool whip
½ cup powdered sugar
1 8oz. pkg. cream cheese
couple drops of vanilla
This recipe rocks! I usually find myself making this around Thanksgiving time and it’s the first dessert finished.
Preheat oven to 350°. Line a 13 x 9 inch pan with parchment paper. Mix together the pumpkin, evaporated milk, eggs,sugar, and cinnamon. Pour the mixture into the baking pan. (I have used a glass pan as well). Spread the yellow cake mix on top of the liquid ingredients of the pan. Pat the pecans into the cake mix and pour the melted butter over the pecans. Bake for 50 to 60 minutes.
Let the cake cool. Turn the pan over and cake should fall out…if it doesn’t fall out its not your day and you shouldn’t be cooking anyway. Peel off the parchment paper and let the cake cool completely. Spread top with the Icing mixture and serve. Refrigerate any leftovers.
Serves 8 to 10
Submitted By
Eddie Beyer
