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Flumpkin Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Pumpkin 28-30 oz (2 small or 1 lg can)
1 can evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla
pinch salt
1 package yellow cake mix
1 cup melted butter
1 1/2 cup chopped pecans

Topping:
2 pkgs. 8 oz. cream cheese
1 1/2 cup powder sugar
1 tsp. vanilla
2 tub cool whip (12 oz.)

Directions:
Directions:
Line a 13 x 9 x 2 pan with waxed paper and coat with non-stick spray, set aside. In bowl mix, pumpkin, milk, sugar, eggs, salt and vanilla. Pour into pan. Sprinkle dry cake mix on top gently, pour melted butter onto cake mix and top with pecans. Bake 350 for 1 hour. Top should be golden brown. Let cool completely!!!!! Mix cream cheese, cool whip, powder sugar and vanilla in a bowl. Invert Flumpkin onto a platter and remove pan. Gently removed waxed paper. Put topping on gently and spread evenly. Enjoy.Left overs need the frig.I have doubled the topping to make it thicker. I have used white cake mix. I have used real pumpkin. I have put sprinkles on top to decorate. It's a fun recipe, takes time for it to cool completely. 2-3 hours before you can frost it.

 

 

 

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