15 oz. each solid pack pumpkin
12 oz. evaporated milk
yellow cake mix (i use betty crocker's new gluten free)
1 8 oz
softened cream cheese
whipped topping, thawed
1Line a 13x9 pan with waxed or parchment paper and spray with cooking spray.
2In a mixing bowl combine pumpkin, milk and sugar.
3Beat in eggs and vanilla
4Pour into the pan that you have prepared for baking
5Sprinkle your dry cake mix evenly over top of wet ingredients in baking pan.
6Drizzle melted butter over top of dry cake mix
8Bake at 350 degrees for one hour or until golden brown
9Cool COMPLETELY in the baking pan on a wire rack.
10once completely cooled carefully invert on the serving plate that you plan to serve on.
11carefully remove waxed or parchment paper and set pan aside while you prepare frosting
12In a mixing bowl beat confectioners' sugar, cream cheese and vanilla until mixed and smooth
13carefully fold in mixed topping being careful to not over mix
14Frost dessert and store in refrigerator
Originally Posted: Wed, Dec 8, 2010