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Pumpkin 13

Pumpkin 13 is a cakes recipe made with Spice Cake Mix, Butter Or Margarine Melted, Cream Cheese Softened, Sweetened Condensed Milk, and Whipping Cream Chilled. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 pkg
• 1/2 cup
• 3 pkg
• 1 can
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 375F. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.

2. 2

   For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes.

3. 3

   Add pumpkin, eggs and pumpkin pie spice.

4. 4

   Beat at high speed 1 minute.

5. 5

   Pour over prepared crust in pan.

6. 6

   Bake at 375F for 65 to 70 minutes or until set.

7. 7

   Cool completely on rack.

8. 8

   Refrigerate 2 hours.

9. 9

   Loosen cake from sides of pan; remove sides of pan.

10. 10

    For topping, preheat oven to 300F. Toast almonds on baking sheet at 300F 4 to 5 minutes or until fragrant and light golden brown.

11. 11

    Cool completely. Beat cream in medium bowl until soft peaks form.

12. 12

    Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.

13. 13

    To prepare in a 13x9 inch pan, bake at 350F for 35 minutes or until set.