|1 can(s)||large can pumpkin or 2 16oz cans|
|1 can(s)||evaporated milk, (large can)|
|1 box||yellow cake mix|
|1 c||chopped pecans|
|2 stick||melted butter|
|1 oz||cream cheese|
|1||carton cool whip|
|1/2 c||confectioners' sugar|
Pinched by brownie74, and 8,009 more.
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DirectionsMix pumpkin, mild, sugar, cinnamon & eggs.
Pour mixture into 9x13x2 pan lined with wax paper. This keeps things from sticking to the pan.
Crumble dry cake mix over pumpkin mixture. Crumble nuts over cake mix and pour melted butter
over the top of all this.Bake @ 350 for 50 - 60 minutes. Allow to cool in pan until cooled thoroughly. Turn upside down and remove wax paper. Cover top with topping mixture and refrigerate.NOTE: When you pull out of oven, make sure the pumpkin is set, if not cook a few more minutes, just keep checking until cooked thorough (think of pumpkin pie texture not custard). You do not want the whipped topping to melt, so cool completely.