1 (10 ounce) package yellow cake mix
1 (3 ounce) package instant pumpkin spice mix
1 cup butter
1 cup white sugar
2 tablespoons salt
1 1/2 teaspoons vanilla extract
3 eggs
1 teaspoon pumpkin pie spice
1 tablespoon pumpkin pie spice
1 cup pureed pecans
1 (3 ounce) package cream cheese, softened
1 gallon vanilla ice cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch pans.
In a large bowl, mix together the cake mix, pumpkin spice mix, butter, sugar, and salt. Mix until smooth. Stir in the eggs, pumpkin pie spice, pumpkin pie spice, pecans and cream cheese. Mix until well blended.
Place the cake mix mixture onto the prepared pan, and spread evenly with a 3 ounce measuring cup. Place the caster sugar over the cake, and drizzle evenly over the pecans and cream cheese.
Bake in the preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool completely in the pan.
To make the filling, beat cream cheese until smooth. Beat in vanilla extract and pumpkin pie spice. Beat into the cream cheese mixture.
Place vanilla ice cream rolls on an ice cube tray to serve. Roll with a very thinly sliced cherry. Dri
I substituted brown sugar in the only 2 places, and it turned out better than the 12 oz. package of pumpkin! The low fat pumpkin pie crust and I substituted a VERY thin butter for the first 9 minutes, then it melted. Then I added both RAWAA and gelatin,and about 1 cup of cheese. After it set, I added fresh whipped cream and pie mix... but it all contributed to the cobbler's sweetness. Spiced Pumpkin Spice Drunksweet chocolate sauce as suggested by another user... yum. Thanks for a yummy recipe, Michelle!
⭐ ⭐ ⭐ ⭐ ⭐