Pumpkin Praline Dessert

Betty Crocker has a recipe which, while delicious, is confusing because its not quite a cake, a bar, or a pie.  Using canned pumpkin and a cake mix (I know ~ shocking!), it’s actually a combination of those and frankly, I find it better served upside down so that the soft, creamy filling is on top and the praline is on the bottom.  You can serve it any way you’d like, but you will definitely be serving this to your family and guests, preferably with a side of whipped cream!  This recipe serves 12.

For the bottom layer, combine in a bowl and whisk:
15 oz. can Pumpkin, solid (not pie mix)
12 oz. can Evaporated Milk
3 Eggs, whole
3/4 cup Sugar
1 Tabl. Pumpkin Pie Spice (or make your own mix with 1 tsp. each of Cinnamon, cloves and ginger)
 
     

Pour this mixture in the bottom of a greased glass 9″ X 13″ pan.  Spread 1 whole box of Yellow Cake Mix (dry) on top of this filling.

Melt:
3/4 cup Butter

Pour melted butter over the top of the dry cake mix.  Sprinkle the top with 1 cup of Pecans, chopped.  Bake in 325 degree oven for 45-55 minutes.  Cool completely before serving.

  

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 7, 2011, in Cakes, Pumpkin, Recipes and tagged , , , , . Bookmark the permalink. 1 Comment.

  1. Oh that Betty Crocker! How’d she get so darned smart? Sounds yummy…

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