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 Abby's
Quick and Easy Pumpkin recipes that have been collected
from box tops, cans, newspapers, magazines and friends over the
years
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PUMPKIN PARFAIT DESSERT
1 (30 oz.) can pumpkin pie
filling
2 c. spice cake mix (dry)
1/2 c. (1 stick) butter or margarine, melted
1-1/2 c. chopped pecans or walnuts
Garnish: whipped cream
Preheat oven 350 degrees.
Into an ungreased 9 x 13 inch pan pour pumpkin pie filling.
Distribute evenly. Sift cake mix on top of pumpkin. Pat down
lightly with fingers. Pour melted butter over top, tilt pan
slightly to cover dry mix well. Sprinkle with nuts. Bake 1 hour.
Cool to room temperature. Refrigerate. Also delicious if frozen
and thawed. Serves 8 to 10 servings. Spoon into parfait glasses
and top with whipped cream. NOTE: If you cannot locate spice
cake use pumpkin pie spice of the same proportions as for
pumpkin pie and mix it with the cake mix.
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