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Pecan Pumpkin Cake Recipe

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This recipe for Pecan Pumpkin Cake, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Shakespear


2 - 15oz. cans pumpkin
12oz. evaporated milk
1 c. sugar
3 eggs
1 tsp. vanilla
1 pkg. yellow cake mix
1 c. butter - melted
1 1/2 c. chopped pecans

8 oz. cream cheese
1 1/2 powdered sugar
1 tsp. vanilla
12 oz. cool whip
Beat cream cheese, powdered sugar, and vanilla together. Mix in cool whip.
Spread on top of cake when cooled.

Mix together pumpkin, milk, and sugar. Then add eggs and vanilla. Mix well. Pour into a greased 9x13 pan lined with wax paper. Sprinkle with dry cake mix, drizzle with butter, then sprinkle with pecans.

Bake at 350 for 1 hour.
Cool completely on wire rack.
Invert on serving tray.
Spread topping onto cooled cake.




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