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Pecan Pumpkin Cake Recipe

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This recipe for Pecan Pumpkin Cake is from The Resurrection Parish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans ( 15 oz each) solid-pack pumpkin
1 can (12 oz) evaporated milk ( can be skim)
1 cup sugar ( I've begun to use a little less)
3 tsp. pumpkin pie spice
3 eggs
1 tsp. vanilla extract
1 package ( 18 1/4 oz) yellow cake mix
1 cup butter or margarine ( melted)
1 1/2 cups chopped pecans

Frosting

1 package ( 8 oz) cream cheese, softened
1 1/2 cups confectioners' sugar
1 tsp. vanilla extract
1 carton ( 8 oz.) frozen whipped topping - thawed
Directions:
Directions:
Line 13 in. x 9 in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In mixing bowl, combine pumpkin, milk, sugar and pumpkin pie spice. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350º for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in refrigerator. Yield: 16 servings.
Personal Notes:
Personal Notes:
This is a family favorite - really yummy!!! Great at Thanksgiving, Christmas or any special occasion.
I got this recipe from Mrs. Karen L. Tibus years ago.

 

 

 

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