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Flumpkin Recipe

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This recipe for Flumpkin, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Manglass

Category:
Category:

Ingredients:  
Ingredients:  
Pumpkin 28-30 oz (2 small or 1 lg can)
1 can evap milk
1 c. sugar
3 eggs
1 t. vanilla
pinch salt
1 package yellow cake mix
1 c. melted butter
1 1/2 c. chopped peacans
Topping
2 pack 8 oz. cream cheese
1 1/2 c. powder sugar
1 t. 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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