Here’s another recipe I thought I would share. This is a neat alternative to pumpkin pie. One of my fellow co-workers brought this to one of our company pot luck dinners. Found via Cooks.com.
| PUMPKIN CRUNCH CAKE | |
|
1 (13 oz.) can pumpkin
FROSTING: 8 oz. pkg. cream cheese
Mix pumpkin, milk, sugar, eggs and cinnamon together. Pour into 9 x 13 inch pan lined with waxed paper. (Don’t skip this step. Sprinkle with cake mix, then nuts. Pat down to make even.Melt butter and spoon over nut layer. Bake at 350 degrees for 50 to 60 minutes. Cool 30 minutes, or more, then turn the pan over onto a gray an dpeel off waxed paper. When cool, frost with Cool Whip, cream cheese and powdered sugar combined. This is very rich so cut into small squares that can be put in fluted paper cups. |
|
Thanks for stopping My Mama Drama! If you like what you are reading and you're new here, don't forget to subscribe to my RSS Feed. Thanks for stopping by!
TrackBack URI