It’s the first Friday in October, the pumpkin patches are ready to be pounced upon (we’re heading tomorrow to pick out ours) and it’s only fitting that today’s recipe center around this giant orange squash that screams Fall, fun and frivolity.
The title for this concoction is indicative of being passed down, around and surviving countless family cookbooks: Pumpkin Delight. My friend Sherry introduced me to it and I’m hooked. She and I couldn’t wait for the Fall weather to hit to make it. It’s a crowd pleaser, practically fool proof to make, and embraces the spirit of the season with its delicious flavors of pumpkin and cream cheese frosting.
Try it once and by the time you’re on the third helping of this, you’ll have added Pumpkin Delight to your favorites.
1 (15 oz.) can of pumpkin
1 large can of evaporated milk
1 cup of white granulated sugar
1 t. cinnamon
1 box of yellow cake mix
1 cup chopped pecans
1 stick of unsalted butter
Mix together the first five ingredients and pour in a 9×13 pan. Mix the pecans with the dry cake mix and sprinkle over the pumpkin mixture. Melt one stick of butter and drizzle over cake mix. Bake one hour at 350 degrees. Let the cake cool completely before adding the frosting and keep refrigerated until serving.
1 large container of Cool Whip
1 1/2 cups of powdered sugar
1 (8 oz.) package of cream cheese
Mix ingredients together and spread over cooled cake. Refrigerate and devour.
Happy Fall Y’all! Don’t forget to go to church on Sunday!