“This stuff is killer...easy and OH SOOOOOO delicious. I made it twice in the first two weeks I've had the recipe!”
READY IN:
1hr 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the pumpkin, evaporated milk, sugar, cinnamon and nutmeg together, blending well.
  2. Spread this mixture in the bottom of a well-greased 13 X 9 inch baking dish.
  3. Sprinkle the dry cake mix over the pumpkin mix, breaking up any clumps.
  4. Add one cup chopped pecans over this mixture and then pour the melted melted butter over the cake mix and pecans.
  5. Bake 50-60 minutes at 350 degrees until the top is a light golden brown and the middle is set.
  6. COOL COMPLETELY.
  7. Topping:
  8. Once the cake is cooled, in a separate bowl, mix the cream cheese and powdered sugar until well blended.
  9. Then mix in the Cool Whip. This mixture will be fairly thick.
  10. Spread the topping over the cooled cake and sprinkle with the remaining chopped pecans.
  11. Keep refrigerated.

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