member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    UPSIDE-DOWN FROSTED PUMPKIN CRUNCH


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: SEPTEMBER_MORN************This is DELICIOUS and easy! OMG, my family thought they had died and gone to heaven. We all love pumpkin and this is going to replace our Thanksgiving pumpkin pie! I don't know where you found it but we're sure glad you did!

    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° 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.
    (I just frosted the top).

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â