Just an update for the recipe below.

We have had several ladies ask if the entire box of the cake is to be used, yes you will need to sprinkle the entire package of the yellow cake mix on top of the pumpkin mixture.

Enjoy and have a great day!!
Carolyn

Requested Recipe:

When Patty was teaching the "Black & White Vintage Hanger" last Friday, I made "Crunchy Pumpkin Dessert Squares", they were a smashing success. So much so everyone wanted the recipe, so ladies here it is.

Crunchy Pumpkin Dessert Squares

1 can (30 oz) pumpkin pie filling
1 can (12 oz) fat-free evaporated milk
3 eggs
1 pkg. (18 1/4 oz) yellow cake mix

2/3 cup chopped pecans
1 cup reduced-fat butter, melted

1 1/4 cups fat-free whipped topping

1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13"x9" baking pan. Sprinkle with cake mix and pecans; drizzle with butter.

2. Bake at 350 for 60-65 minutes minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

I did however increased the pecans to 1 cup. Also when drizzling the butter, try and cover the entire top of the cake mix.

If you have any problems or questions, email me at create@scrapbookcottagesa.com.

Happy Thanksgiving to you all.
Carolyn