"Pumpkin Surprise" has been my favorite Fall dessert ever since I was introduced to it by my mother-in-law several years ago. I was never a huge fan of anything pumpkin, but this dessert turned my taste buds around, and now I can't get enough. We enjoyed it on Thanksgiving this year (and are still enjoying it - love leftovers!) - even my sister (who is not a huge fan of pumpkin) enjoyed a piece. At least that's what she said. Perhaps she simply politely cleared her plate? I like to believe otherwise because it's just that good.
Anyways, as requested by a friend, here comes the recipe:
one 29 oz can pumpkin
1 c butter, butter
1 1/2 c pecans (3/4 c and 3/4 c)
one box of yellow cake mix
1 c powdered sugar
8 oz cream cheese
one large cool whip
1 1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
two 12 oz can evap. milk
Heat oven to 375 degrees. Line a 9x13 pan with wax paper. Make pumpkin as directed on the back of the can, pour into lined pan. Sprinkle yellow cake mix evenly on top, then 3/4 c pecans, then add melted butter. Bake in the oven until a knife comes out clean (about an hour). Cool completely, then invert onto a flat surface (such as a cookie sheet) and put in fridge. While in the fridge, make frosting.
Frosting: Beat powdered sugar and cream cheese until combined; fold in cool whip. Spread on top of pumpkin and sprinkle with remaining pecans. Put back in fridge. When ready to serve, cut into pieces and enjoy!
*Can be made several days in advance.