Friday, October 18, 2013

Pumpkin Praline Cake

1 (15 ounce) can of pumpkin (not pumpkin pie filling)
½ cup milk
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 box butter recipe cake mix
2 cups pecans
2 sticks butter, melted
2 (8-ounce) packages cream cheese
1 cup powdered sugar
1 (16 ounce) tub whipped topping


Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish. 
Mix the pumpkin, milk, eggs, sugar and cinnamon well. Pour into baking dish.
Sprinkle dry cake mix over the pumpkin layer. Sprinkle pecans over the dry cake mix. Pour melted butter over the pecan layer.
Bake for 50 minutes to 1 hour. Cake is done when center is set.
Allow cake to cool completely.
To prepare topping, mix cream cheese and powdered sugar with an electric mixer.
Add whipped topping and mix well.
Spread topping over the cooled cake.

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