I Double Pumpkin Dare You!
March 22, 2014 11:56 am Leave your thoughtsHere’s something new for a change. How about a recipe?
I’ve been using this one for a little while and everybody seems to love it. It’s a sweet treat for after dinner, and it’s very yummy. If you use it, I’d love to know how it goes for you, and what people think. Enjoy!
Pecan Pumpkin Pie Dessert
| Cake | Frosting |
| 2 (15 oz) cans solid pack pumpkin | 3/4 cup heavy whipping cream |
| 1 (12 oz) can evaporated fat-free milk | 1 (8 oz) package 1/3 less fat cream cheese, softened |
| 1 cup sugar | 1 1/2 cups powdered sugar |
| 3 eggs | 1 teaspoon vanilla extract |
| 1 teaspoon vanilla extract | |
| 1 teaspoon cinnamon | |
| 1 teaspoon allspice | |
| 1 (18.25 oz) box yellow cake mix | |
| 1/2 cup unsalted butter, melted | |
| 1 1/2 cups chopped pecans |
Preheat oven to 350o F. Line a 13x9x2-inch baking pan with parchment paper and cover with coating spray. Set aside. 
In a large mixing bowl, combine pumpkin, milk and sugar. Add eggs, vanilla, cinnamon and allspice; beat well. Pour into prepared pan. Sprinkle with dry cake mix. Drizzle melted butter over top. Sprinkle with pecans. Bake for 1 hour until golden brown. Cool completely on wire rack.
In large mixing bowl, pour cream and whip until soft peaks form. Set aside.
In another bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped cream. Invert cake onto a tray and carefully remove parchment paper. Frost cake and store in refrigerator until ready to serve. Serves up to 20, and it’s delightful with some vanilla ice cream!
