Ingredients
- 1 30 oz. can of pumpkin pie mix…or 2 small cans
- 1 1/2 cups of granulated sugar
- 3 teaspoons of ground cinnamon
- 1 tsp of salt
- 3 large eggs
- 1 12 oz. can of Evaporated Milk
- 1 box of classic yellow cake mix
- 1 cup of chopped pecans
- 3/4 cup of melted butter
- 1 container of french vanilla cool whip Frosting
Instructions
Preheat oven to 350 degrees. Mix the first 6 ingredients in a large bowl until smooth and pour into a greased 9 x 13 pan. Sprinkle the whole box of DRY cake mix over the pumpkin batter and then cover with chopped pecans. Drizzle the melted butter over the top and bake for 45 to 50 minutes. Refrigerate until completely cold and serve with French Vanilla Cool Whip. Or, you can top it with the frosting below instead of Cool Whip:
- 1 pkg (8 oz) cream cheese softened
- 1-1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 carton (12 oz.) frozen whipped topping, thawed
Beat cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert and store in the refrigerator.
Cooking time (duration): 55
Meal type: dessert
Culinary tradition: USA (General)
My rating: 5 stars
