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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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In the fall, I love pumpkin anything. It sets the mood for me for raking leaves, hay rides, and hot apple cider. This pumpkin dessert was something I came up with one night when I didn't have any pie filling to make a dump cake. SOOOO...I got creative. I hope you like this as much as I do. Ingredients:
2 (15 ounce) cans pumpkin |
1 (12 ounce) can evaporated milk |
1 cup sugar or 1 cup splenda granular |
3 eggs |
1 teaspoon vanilla |
1 yellow cake mix |
1 cup butter, melted |
1 1/2 cups chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Line a 9x13 pan with non-stick foil or parchment paper. Set aside.
3. In a large bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla.
4. Pour into the prepared pan. Sprinkle with the dry cake mix and drizzle with butter. Sprinkle with pecans.
5. Bake for 1 hour or until golden brown. Cool completely in pan on wire rack.
6. Invert onto a large serving platter. Carefully remove paper or foil.
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