Sunday, November 22, 2009

Praline Pumpkin Dessert

We tested this out on the missionaries tonight and it was a hit. Very nummy!!!
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
Prep Time: 20 min
Total Time: 1 hour 45 min
Makes: 12 servings

1can (15 oz) pumpkin (not pumpkin pie mix)
1can (12 oz) evaporated milk
3eggs
1cup sugar
4teaspoons pumpkin pie spice
1box Betty Crocker® SuperMoist® yellow or spice cake mix (any flavor you like)
1 1/2cups chopped pecans or walnuts
3/4cup butter or margarine, melted

Whipped cream, if desired

Additional pumpkin pie spice, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.

Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

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