| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (16 oz) pumpkin |
| 1 | cn | (12 oz) evaporated milk |
| 1 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 3 | Eggs | |
| 1 | Box yellow cake mix | |
| 2 | c | Pecans |
| 1 | c | Butter (melted and cooled) |
| 8 | oz | Cream cheese (softened)* |
| 3/4 | c | Cool whip (or 1/2 cup softened butter) |
| 1 1/2 | c | Powdered sugar (sifted) |
INSTRUCTIONS
FROSTING Line bottom and sides of a 9x13x2 cake pan with wax paper. You may want to grease the pan with butter or oil before placing paper on to facilitate removal of the wax paper after cooking. Mix pumpkin, milk, sugar, cinnamon, and eggs with a mixer or by hand. Pour into the pan. Sprinkle the cake mix over the liquid mixture and spread evenly. Pat nuts into the cake mix and spoon the melted butter or margarine over the nuts and dry mixture. Bake in a 325F preheated oven for 50-55 minutes. Let cool slightly before inverting on a tray. Let it cool completely before frosting. Frosting: Mix cream cheese and cool whip/butter with a mixer until fluffy. Gradually add the powdered sugar. Frost the top of the cake and store in the refrigerator. *Don't use non-fat cream cheese, It doesn't hold as well and the frosting will run. Posted to EAT-L Digest 1 November 96 Date: Sat, 2 Nov 1996 13:11:58 -0800 From: Richard Stevens <rstevens@U.WASHINGTON.EDU>
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