2 cans Pumpkin (15 oz)
1 can Evaporated Milk (12 oz)
1 C Sugar
3 Eggs
1 tsp Vanilla
1 pkg Yellow Cake Mix
1 C Butter, melted
1 1/2 C Chopped Pecans
Frosting:
1 pkg Cream Cheese, softened (8 oz)
1 1/2 C Confectioners Sugar
1 tsp Vanilla
1 carton Frozen Whipped Topping, thawed (12 oz)
Line a 13x9 pan with waxed paper. In a large mixing bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour into prepared pan, sprinkle with cake mix, drizzle with butter, and top with pecans. Bake at 350 for 1 hour until golden brown. Cool completely on wire rack. Invert onto a large serving platter. Carefully remove wax paper.
In a large mixing bowl, beat the cream cheese, confectioners sugar, and vanilla until smooth. Fold in whipped topping. Frost dessert and store in the refrigerator.
1 can Evaporated Milk (12 oz)
1 C Sugar
3 Eggs
1 tsp Vanilla
1 pkg Yellow Cake Mix
1 C Butter, melted
1 1/2 C Chopped Pecans
Frosting:
1 pkg Cream Cheese, softened (8 oz)
1 1/2 C Confectioners Sugar
1 tsp Vanilla
1 carton Frozen Whipped Topping, thawed (12 oz)
Line a 13x9 pan with waxed paper. In a large mixing bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour into prepared pan, sprinkle with cake mix, drizzle with butter, and top with pecans. Bake at 350 for 1 hour until golden brown. Cool completely on wire rack. Invert onto a large serving platter. Carefully remove wax paper.
In a large mixing bowl, beat the cream cheese, confectioners sugar, and vanilla until smooth. Fold in whipped topping. Frost dessert and store in the refrigerator.
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