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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Angel Pumpkin Cake with Sugared Pecans Recipe

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This recipe for Angel Pumpkin Cake with Sugared Pecans is from A Taste of Western Area Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz) box of Better Crocker Angel Food Cake mix
1 (30 oz) can of Libby's Easy Pumpkin Pie Mix
1 tsp pumpkin pie spice
Fresh ground nutmeg

Pumpkin Topping:
1 (12oz) tub of Cool Whip, thawed
1 cup canned pumpkin (plain pumpkin)
1/2 tsp pumpkin pie spice
1 (3.4 oz) box instant vanilla pudding (you can use sugar free instant pudding)
Gently stir all together. Use the pudding - DRY!
Directions:
Directions:
Heat oven to 350º and spray 13" x 9" baking dish with Pam and wipe off excess with paper towel.
Mix together cake mix, pumpkin pie mix and pumpkin pie seasoning in a large bowl on medium speed about 1 minute. Pour into prepared pan and then sprinkle with fresh grated nutmeg. Bake for 30 to 35 minutes until well set. Cool completely. Spread topping on cooled cake and then sprinkle with one cup chopped sugared pecans.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Submitted by: Bradley Buzzard of Mamont Transmission

 

 

 

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