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Add a photoIF YOU ARE A PECAN LOVER THNE THIS IS DEFINIELY THE RECIPE FOR YOU.
Ingredients
- 1 STICK OF BUTTER
- 3 EGGS
- 8 OZ OF CREAM CHEESE
- 1 CAN OF PUMPKIN FILLING
- 2 LBS OF SHELLED PECANS
- 1 BOX OF YELLOW CAKE MIX
- 1 ROLL OF WAX PAPER
- 2C SUGAR
- 1 LARGE BOWL
- WHISK OR MIXER
- 1 SIFTER
Directions
- PREHEAT OVEN TO 400 DEGREES.
- GET A LARGE BOWL AND YOUR WHISK OR MIXER, WHATEVER YOU PREFER.
- POUR CAKE MIX INTO SIFTER TO SIFT LUMPS OUT.
- ADD THREE EGGS
- ADD ONE STICK OF BUTTER (MELTED)
- MIX MIXTURE TOGETHER AT A MEDIUM SPEED UNITL SMOOTH AND CREAMY.
- ADD 1 CAN OF PUMPKIN IN THE MIXTURE
- ADD 2 CUPS OF SUGAR IN THE MIXTURE AND MIX UNTIL THE PUMPKIN IS MIXED IN EVENLY AND SMOOTHLY.
- LINE A RECTANGULAR SHEET PAN WITH WAX PAPER.
- POUR THE PUMPKIN MIXTURE ONTO THE WAX PAPER THAT IS LOCATED IN THE SHEET PAN.
- PRIOR TO PUTTING THE MIXTURE INTO THE OVEN POUR 2LBS OF UNSHELLED PECANS OVER THE MIXTURE AS THE BASE.
- PLACE PAN INTO THE OVEN AND LET IT BAKE FOR A HOUR.
- WHILE THE CAKE IS BAKING YOU CAN BE PREPARING YOU ICING FOR THE CAKE.
- ADD 8 OZ OF CREAM CHEESE IN A MEDIUM SIZE MIXING BOWL.
- ADD1 CUP OF SUGAR IN THE MIXING BOWL.
- MIX TOGETHER UNTIL IT IS WHIPPED JUST RIGHT.
- THAT WILL BE THE ICING WHEN THE CAKE COMES OUT OF THE OVEN.
- AFTER THE CAKE IS FINISHED BAKING.
- PLACE CAKE UNDER A FAN OR BY A FAN WHERE IT CAN COOL. FOR ABOUT 30-45 MINUTES
- GRAB EACH END OF THE WAX PAPER AND PULL THE CAKE OUT OF THE PAN----PLACE THE CAKE ON A EVEN SURFACE AND PLACE THE PAN ONTO OF THE CAKE WHERE THE PECANS ARE THE CRUST AND THE WAX PAPER WILL BE THE TOP.
- GENTLY PULL THE WAX PAPER OFF THE TOP OF THE CAKE.
- ADD THE CREAM CHEESE ICING TO THE TOP OF THE CAKE. HEAVY COAT.
- PLACE THE DESSERT IN THE REFRIGERATIOR FOR AT LEAST THREE HOURS OR OVERNIGHT IF BAKING THE DESSERT FOR THE NEXT DAY.
- SLICE AND ENJOY!!!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1876g | |
| Calories 8909 | |
| Calories from Fat 5038 | 57% |
| Total Fat 589.25g | 737% |
| Saturated Fat 144.72g | 579% |
| Trans Fat 0.0g | |
| Cholesterol 1061mg | 354% |
| Sodium 5006mg | 209% |
| Potassium 2926mg | 84% |
| Total Carbs 886.12g | 236% |
| Dietary Fiber 51.9g | 173% |
| Sugars 427.09g | 285% |
| Protein 98.16g | 157% |
Reviews
September 30, 2012
This recipe sounds wonderful. My sister Terry and I have been craving an upside down pineapple cake this week and this recipe is Fall Fantastic and would fit the bill! I would probably add a hint of pumpkin pie spice to add warming notes and aromatics that remind me of Fall. Thanx for sharing! Will be trying this recipe very soon.This is a variation
Comments
July 19, 2012I love pumpkin! Can't wait to try this recipe, although I'm a bit reluctant because I'll probably end up eating the whole thing!
August 16, 2011This looks great Trekessa! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
