Simplicity at its best! The recipe calls for the most basic ingredients to produce a showstopper and crowd pleaser. A can of pumpkin puree which I stock up when they are on sale, can of evaporated milk, 3 eggs, a cup of sugar, and a teaspoon of cinammon are all mixed together and poured into a 13 x 9 " pan lined with wax paper.
The crunch comes from the box of cake mix sprinkled on the top. Most people choose a cup of chopped walnuts but I prefer the texture and crunch of 1 1/2 C of pecans to be sprinkled on top of the cake mix crust. Evenly pour a cup of melted butter over cake mix and nuts and bake for 50 minutes in a 350 degree oven.
The difficult part is waiting for the cake to cool before you turn it over and carefully peel the wax paper off. It takes hours. Good time to do chores and tackle the pile of papers waiting to be corrected.
Frosting is an 8 oz block of room temperature cream cheese and a cup of powdered sugar blended together with a hand mixer. Be prepared for pieces of cream cheese flying in every direction with this method. Carefully fold half a tub of whipped topping and evenly spread on cooled cake.
Very rich and decadent! I always receive compliments on this dessert.
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