PECAN PUMPKIN DESSERT

By gaster16

Ingredients

• FROSTING:
• 2 cans (15 ounces each) solid-packed pumpkin
• 1 can (12 oz.) evaporated milk
• 1 cup sugar,
• 3 eggs
• 1 teaspoon vanilla extract
• (1 package (18-1/4 oz.) yellow cake mix
• 1 cup butter or margarine melted
• 1-1/2 cups chopped pecans
• 1 package (8 oz.) cream cheese softened
• 1-1/2 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 carton (12 oz.) frozen whipped topping thawed

Preparation

Step 1

FROSTING:

Line a 13x9” baking pan with waxed paper and coat the paper with nonstick cooking spray, set aside. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter, carefully remove waxed paper. In a mixing bowl, beat cream cheese, confectioners sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in refrigerator.