Pumpkin Cream Cheese Dessert
Author: 
 
Serves 12 A scoop of ice cream is lovely over this warm dessert.
Ingredients
  • Pumpkin pie filling for one pie
  • 1 8-oz package cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons flour
  • ½ teaspoon vanilla
  • 1 egg
  • ¼ cup milk
  • 1 package white cake mix, DRY!
  • ¾ cup butter, melted
  • 1 cup (or more) chopped pecans
Instructions
  1. Heat oven to 350 F.
  2. Grease and flour (I use Baker's Joy spray) a 9x13 cake pan or casserole dish.
  3. Spread the pumpkin pie filling evenly in the bottom of pan.
  4. Cream the cream cheese, powdered sugar, flour, vanilla, and egg together well.
  5. While beating, slowly add the milk a little at a time. You may not need all the milk - it depends on the size of your egg. I use jumbo eggs and 2 tablespoons was just right. The goal is to have the mixture the texture of thick pudding.
  6. Drop the cream cheese mixture in rounded tablespoons over the pumpkin. Take a knife and pull it through gently. You don't want to mix the pumpkin and cream cheese...you just want to have it evenly distributed. Another option would be to put the cream cheese filling in a zipper bag, cut the tip off, and pipe it all over the pumpkin.
  7. Cover completely with dry cake mix.
  8. Drizzle evenly with melted butter.
  9. Sprinkle with pecans.
  10. Bake for approximately 1 hour. Let it cool on a rack and eat it when it's barely warm.
  11. Refrigerate leftovers.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1696