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Pumpkin Pecan Cake
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Pumpkin Pecan Cake

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (15 oz. each) solid pack pumpkin
1 can (12 oz.) evaporated milk
1 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp pumpkin pie spice
1 pkg (18 1/4 oz.) yellow cake mix
1 cup butter or margarine, melted
1 1/2 cups chopped pecans
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups confectioner's sugar
1 tsp vanilla
1 tub (12 oz.) Cool Whip, thawed
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Let's Make It
1
Line a 13"x9"x2" baking pan with waxed paper and coat the paper with non-stick spray. Set aside. In mixing bowl, combine pumpkin, milk, and sugar. Beat in eggs, vanilla and spice. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.
2
Bake at 350°F for 1 hour or golden brown. Cool completely in pan on wire rack. Invert onto large serving platter. Remove wax paper.
3
In bowl beat cream cheese, confectioner's sugar, vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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