I could simply say this is a Paula Deen recipe and leave it at that. Just mentioning her name, you already know this recipe is delicious, buttery, decadent, buttery, comforting.... buttery. I found the recipe on http://www.pauladeen.com/ - a recently discovered resource. I was searching for something quick, easy, used what I had on hand and would travel well. Well, this website is just full of comforting foods with basic ingredients and will get many hits from me in the future.
I did not take any pictures of the preparation or mixing - I apologize. And don't let the "Holiday" throw you off ---served at room temperature with a dollop of whipped cream... it's a year round treat! :)
- 1 can pumpkin
- 1 (12 oz.) evaporated milk
- 1 tsp cinnamon
- 1 cup sugar
- 3 eggs, beaten
- 1 box yellow cake mix
- 1 cup chopped pecans (optional)
- 2 stick butter, cut into pieces
- In a large mixing bowl combine pumpkin, milk, cinnamon and sugar. Whisk in eggs.
- Spray a 9 x 13 pan with non-stick spray; pour in pumpkin mixture. Sprinkle cake mix over the top. It will seem like a lot- like it will be too thick, but just keep sprinkling!! Next, sprinkle on pecans. And finally, lay the pats of butter all over.
- Bake at 350 degree for one hour. Let cool before slicing - it will set up slightly. Although... scooped warm and gooey out of the pan with a bit of whipped cream or vanilla ice cream will be very tempting!
The original recipe included a recipe for cream cheese frosting:
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- Whip cream cheese until light. Add whipping cream and continue to whip until fully combined and thickened. Add powder sugar and cinnamon; whisk until smooth.
I did not make the frosting, simply used prepared whipped cream. To be honest I can not imagine the sugar induced coma resulting from pumpkin crunch and the frosting... but I'm sure it's divine!
This recipe was a big hit at work and at home. I love the fact that I usually have all the ingredients on hand, so it is easy to whip up and can travel well. I would also like the mention that switching to a gluten-free cake mix -- this dessert will still be rich and indulgent and NO GLUTEN!!
Be sure to head to Paula Deen's website for other great recipe & videos!