Edit #2: Yes, you sprinkle on the cake mix dry. Then you pour over the melted butter. It all bakes up wonderfully...the bottom is like the texture of pumpkin pie and the top is kind of a crumbly crust. Just made it yesterday and we had a piece after the football game. Yummo!!
Edit: For the solid pack pumpkin, it comes in a can and is just pumpkin without any seasoning. Just make sure you don't purchase pumpkin pie filling......you just need plain pumpkin. And I made a type.....it should read 1(12 oz) can evaporated milk. Enjoy!
Mmmmm, this time of year brings around the pumpkin desserts and pies. This is a great recipe that I make every year. It's kind of a cross between pie and cake and it's heavenly, especially with Cool Whip or vanilla ice cream. And the butter flavor cake mix makes it melt in your mouth. Hmmm, maybe I'll make this for my dad's upcoming birthday....surely he'd invite us to stay for a little morslet don't ya think?
You know I love to add to my handmade recipe collection and this one will be used over and over again. I used Karen Lockhart's cute little Itty Bitty Piece of Pie stamp. I stamped the image on vanilla cardstock and colored it in with Copic markers. I also used the little Lockhart outline stamp too, perfect for all those Inchie projects. To make the dollop of Cool Whip stand out, I colored it in with a white gel pen. It really pops on that vanilla cardstock. The patterned paper is from My Mind's Eye, the colors instantly make you think *pumpkin*.
For all my recipe cards, the script font is Creating Keepsakes Becky Higgins and the typeset font is called AFL Non Metric. Finished card size is 4" x 6".
Here's a close up of the pumpkin pie accent.
Here's the recipe that you can copy and paste/print:
Great Pumpkin Dessert
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
1 cup sugar
4 teaspoons pumpkin pie spice
1 pkg yellow cake mix (I used the butter flavor one)
3/4 cup butter, melted (I used margarine)
1-1/2 cups chopped walnuts
Vanilla ice cream or Cool Whip
Combine first five ingredients. Transfer to a greased 9 x 13 pan. Sprinkle with cake mix and drizzle with butter. Top with walnuts. Bake at 350 degrees for 1 hour or until a knife comes clean in the center. Serve with ice cream or Cool Whip. 12-16 servings.