| | Directions | | Mix first 6 ingredients and pour into 9" x 13" pan. Top with dry white cake mix, pecans and butter. Cover loosely with foil and bake at 350° for 45 minutes. Remove foil and bake for another 15 minutes. Cool cake completely. Mix cream cheese and powdered sugar together and spread on cooled cake. (If you really want it to be a flip, line baking pan with waxed paper before you start. After cake bakes and cools, lift out of pan with the edges of paper and flip over. Then slide cake back in pan and add topping. This will cause pecans to be near the bottom and form a crust.) |
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| Ingredients | | - |  | 1 can pumpkin |
| - | | 1 can evaporated milk (large can) |
| - | | 3 Eggs |
| - | | 1 1/2 cups sugar |
| - | | 1 teaspoon vanilla |
| - | | 1/2 teaspoon cinnamon |
| - | | 1 box dry white cake mix |
| - | | 2 cups pecans, chopped |
| - | | 2 sticks butter, melted |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1 1/2 cups powdered sugar |
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