PUMPKIN PIE CAKE

By shygirl

Mix all and pour in greased 13 X 9 inch pan
½ box white or yellow cake mix (or 1 whole box of Jiffy Cake Mix)
1 ½ cups chopped pecans (I just use as many as I feel like)
1 cup melted butter (I only use ½ cup)

Sprinkle the cake mix and pecans on top. Then drizzle melted butter over all. Bake @ 325 or 350 for 1 hour until knife comes out clean

Pumpkin Pie Icing
½ stick butter
1 tsp. vanilla
8 oz. cream cheese (I use Neufchatel cheese)
1 cup powered sugar
Mix all together and then add 1 container Cool Whip (I use Lite) Put on cake after fully cooked.

Ingredients

• Pumpkin Pie Icing:
• 1 large 28 oz. can pumpkin
• 1 ½ cups sugar (I used half brown sugar and half Splenda)
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground cloves
• 4 eggs
• 1 can evaporated milk
• ½ stick butter
• 1 tsp. vanilla
• 8 oz. cream cheese (I use Neufchatel cheese)
• 1 cup powered sugar

Preparation

Step 1

Mix all and pour in greased 13 X 9 inch pan
½ box white or yellow cake mix (or 1 whole box of Jiffy Cake Mix)
1 ½ cups chopped pecans (I just use as many as I feel like)
1 cup melted butter (I only use ½ cup)

Sprinkle the cake mix and pecans on top. Then drizzle melted butter over all. Bake @ 325 or 350 for 1 hour until knife comes out clean

Pumpkin Pie Icing
½ stick butter
1 tsp. vanilla
8 oz. cream cheese (I use Neufchatel cheese)
1 cup powered sugar
Mix all together and then add 1 container Cool Whip (I use Lite) Put on cake after fully cooked.