fishnlady

I found this here on the quilting board.
http://www.quiltingboard.com/recipes...s-t164817.html

fishnlady

I found this here on the quilting board. It is for muffins but you can make the cake instead.
http://www.quiltingboard.com/recipes-f8/easy-pumpkin-muffins-t164817.html

and also this one here: http://www.quiltingboard.com/recipes...s-t158138.html

sandi65

I found a recipe Praline Pumpkin Dessert. (www.bettycrocker.com/recipes/praline-pumpkin). It is wonderful. If you have
any problems let me know. Be glad to help

sandi65

Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
full spoonfull spoonfull spoonfull spoonhalf spoon
(367 Ratings)
Member Reviews (122)

PREP TIME

25 Min
TOTAL TIME

2 Hr 15 Min
SERVINGS

16



1/2
cup butter or margarine

1/4
cup whipping cream

1
cup packed brown sugar

3/4
cup coarsely chopped pecans

1
box Betty Crocker® SuperMoist® yellow cake mix

1
cup canned pumpkin (not pumpkin pie mix)

1/2
cup water

1/3
cup vegetable oil

4
eggs

1 1/2
teaspoons pumpkin pie spice

1
container Betty Crocker® Rich & Creamy cream cheese frosting

Caramel topping, if desired

Additional coarsely chopped pecans, if desired

1 Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
2 In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
3 Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4 Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

sandi65

I hope this helps. Good luck

Mariposa

The recipe uses the 29 oz. can of pumpkin.

sandi65

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
full spoonfull spoonfull spoonfull spoonhalf spoon
(550 Ratings)
Member Reviews (152)

PREP TIME

20 Min
TOTAL TIME

1 Hr 45 Min
SERVINGS

12



1
can (15 oz) pumpkin (not pumpkin pie mix)

1
can (12 oz) evaporated milk

3
eggs

1
cup sugar

4
teaspoons pumpkin pie spice

1
box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix

1 1/2
cups chopped pecans or walnuts

3/4
cup butter or margarine, melted

Whipped cream, if desired

Additional pumpkin pie spice, if desired

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
2 Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
4 To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Expert Tips

Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin.
This is more like a pie....really good.