Mix pumpkin, milk, sugar, spices and eggs.
Pour into 9 x 13-inch pan lined with wax paper.
Shake dry cake mix over pumpkin, press in nuts, spoon melted margarine over nuts evenly. Bake 50 to 60 minutes at 350\u00b0.
Invert when cool.
Top with Cool Whip, sprinkle nuts on top of Cool Whip.
Refrigerate.
Line 9 x 13-inch pan with waxed paper.
Mix together salt, pumpkin, milk, sugar, cinnamon and eggs.
Pour into waxed pan. Sprinkle all over the cake mix.
Pour margarine over dry cake mix. Cover cake with nuts.
Bake at 350\u00b0 for 1 hour.
Cool down 10 minutes.
Flip upside down onto a platter or cake board.
It will be soft at first.
It firms up as it cools.
Put in refrigerator for 4 hours.
Serve with Cool Whip.
If using fresh pumpkin the original recipe states: Bring a large pot
Grease 9 x 13-inch pan.
Combine first 6 ingredients; mix well.
Spread in bottom of pan.
Sprinkle dry cake mix over top. Sprinkle on pecans.
Drizzle margarine over top.
Bake at 350\u00b0 for 50 to 60 minutes.
n a bowl combine the pumpkin puree, evaporated milk, eggs, sugar
n a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
o make crunch mixture.
Mix yellow cake mix, pumpkin, eggs, and
o 350 degrees.
Mix Pumpkin, evaporated milk, sugar, eggs and
carve the top off the pumpkin like you would when making
Preheat oven to 350.
Line a 9 by 13 pan with wax paper.
Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
Cool l5-20 minutes before inverting. Cool completely .
Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.
Preheat oven to 350\u00b0F; grease or spray a 9x13 cake pan.
Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan.
Mix together filling ingredients pour over the cake layer.
Combine topping ingredients sprinkle over the filling layer.
Bake 45-50 minutes, cool.
Serve with whipped cream.
Notes:
I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow.
For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.
ote from Betty Crocker: This recipe was tested in slow cookers
In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9x13 pan. Set aside. In a bowl, whisk milk and pudding mix for 2 minutes. Stir in pumpkin and spices. Spread over crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and nuts.
Preheat oven to 350\u00b0. Grease the bottom of a 9 x 13-inch baking pan. Combine and thoroughly blend the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Pour into baking pan. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter or margarine over the top of the dry cake mix and follow with the pecans (optional). Bake 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out clean.
In bowl, mix with spoon the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spices and salt.
Pour into 13 x 9 pan. Spread dry cake mix evenly over pumpkin mix.
Sprinkle 1 cup chopped pecans over cake mix. Pour melted oleo over top and bake in 350\u00b0 oven for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
ombined.
Combine cake mix, pumpkin puree, eggs, 1/2 cup
Beat pumpkin, evaporated milk, sugar, pumpkin pie spice, salt and eggs together until well mixed and pour into a 13 x 9-inch greased pan.
Sprinkle yellow cake mix over pumpkin mixture. Sprinkle pecans over cake mix.
Thinly slice margarine over pecans.
Bake at 350\u00b0 for 50 minutes.
Enjoy!!!
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.