This recipe is from the November 2005 issue of Southern Living magazine (submitted by a reader in Beaufort, North Carolina). It is so good and was a hit with the ladies at Bunco!
Makes 8-10 servings
Prep 15 minutes
Bake 1 hour, 5 minutes
Stand 10 minutes
1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped Cream (optional)
Ground nutmeg (optional)
Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream, if desired. Sprinkle with nutmeg, if desired.
Whipped Cream
Makes 1 cup
Prep 5 minutes
1 (8-ounce) carton whipping cream
2 tablespoons powdered sugar
Dash of ground nutmeg
Beat cream at low speed with an electric mixer until foamy; increase speed to medium-high, and gradually add sugar and nutmeg, beating until soft peaks form.
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