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UPSIDE-DOWN FROSTED PUMPKIN CRUNCH




Source of Recipe


internet


List of Ingredients




1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 1/4 c. sugar
1 tsp. cinnamon
1 tsp. allspice
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1 c. melted butter

Recipe



Combine pumpkin mixture (pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs). Pour into a 9 x 13-inch pan (greased and lined with wax paper). Sprinkle dry cake mix over pumpkin mixture. Spread nuts evenly over dry cake. Drizzle melted butter over nuts evenly.

Bake at 350°F for 50 to 60 minutes. *Let cool completely*.

Loosen around edges with knife. Place serving tray over top of dessert and flip over. Peel off wax paper; spread frosting on top. Keep refrigerated.

Frosting:
1 (8 oz.) cream cheese
1 c. powdered sugar
3/4 c. Cool Whip
1 tsp. vanilla

Soften cream cheese. Beat until fluffy. Beat in powdered sugar; add vanilla and Cool Whip. Frost when Pumpkin Crunch is completely cooled.