Pecan Pumpkin Dessert

By á-47

Layered dessert with pecan layer on bottom, pumpkin in middle and topped with frosting

Ingredients

• 2 cans (15 oz each) solid pack pumpkin
• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 3 eggs
• 1 tea. vanilla
• 1 pkg. (18 1/4 oz) yellow cake mix
• 1 cup butter, melted
• 1 1/2 cups chopped pecans
• FROSTING
• 1 pkg. (8 oz) cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 tea. vanilla
• 1 carton (12 oz) frozen whipped topping, thawed

Preparation

Step 1

Line a 9x113 baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.

In a mixing bowl, combine pumpkin, m,ilk 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 the cram cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert.

Store in refrigerator.