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Family recipes


Harlene Pritchett

2 c. vanilla wafers, crushed (about 50 wafers)

1 c. pecans, chopped

¾ c. butter or margarine, softened


1 16½-oz. box spice cake mix

1 18-oz. can solid-pack pumpkin (not pie filling)

¼ c. butter or margarine, softened

4 eggs


2/3 c. butter or margarine, softened

1 3-oz. pkg. cream cheese, softened

3 c. confectioners’ sugar

2 tsp. vanilla extract

½ c. caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9-inch round cake pans. I put wax paper in bottom of the pans. It makes the wafers and pecans come out better. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350°. for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remo...

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