“This recipe was also passed down from my grandmother to my mother and then to me, I hope you enjoy it.”
“Each bite of this moist and delicious taste treat will leave you wanting more.”
Preparation time: 20 minutes
Total time: 55 minutes
1 package (2 layer size) spice cake mix
1 ¾ cups (437.5 ml) fresh pumpkin
1 cup (250 ml) Miracle Whip dressing
3 eggs
1 package (250 grams) Brick Cream Cheese
¼ cup butter, softened
2 tablespoons milk
1 tablespoon vanilla
4 cups (1 litre) icing sugar
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 13 by 9 inch baking pan and set it aside till later.
Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended and then pour the mixture into the prepared pan.
Bake 32-35 minutes or until wooden toothpick inserted in centre comes out totally clean. Cool the cake completely in pan on wire rack.
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until mixture is well blended. Gradually add the icing sugar, beating mixture after each addition until smooth and well blended. Spread frosting over the cooled cake.
Cut cake into even pieces to serve or store in the refrigerator when not used.
Makes 2 dozen or 24 servings, 1 slice each.
