Zutaten für That Pumpkin Stuff Pumpkin Dessert
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Butter
- Butter Recipe Cake Mix
- Pecans
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1 (8 ounce) container whipped topping
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Zubereitung von That Pumpkin Stuff Pumpkin Dessert
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 1 ½ cups granulated sugar, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg. Mix thoroughly.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle one (15.25 ounce) box of yellow cake mix (dry) over the pumpkin layer, breaking up any clumps.
- Evenly distribute 1 cup chopped pecans over the cake mix.
- Melt ½ cup (1 stick) unsalted butter and pour it evenly over the pecans and cake mix.
- Bake for 50-60 minutes, or until the top is light golden brown and a toothpick inserted into the center comes out clean.
- Let the dessert cool completely on a wire rack.
- While the dessert cools, prepare the topping: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, and 1 (8 ounce) container of whipped topping until smooth and creamy.
- Once the dessert is completely cool, spread the cream cheese topping evenly over the surface.
- Sprinkle the remaining chopped pecans over the topping.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the topping to set.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
238g
Fat
111g
Carbs
27g
