Pecan Pumpkin Dessert

By nolie343

Ingredients

• 2 cans (15 ounces each) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 package (18 1/4 ounces) yellow cake mix
• 1 cup butter, melted
• 1 1/2 cups pecans, chopped
• Icing
• 1 package (8 ounces) cream cheese, softened
• 1 1/2 cps confectioners' sugar
• 1 teaspoon vanilla extract
• 1 carton (12 ounces) Cool Whip, thawed

Preparation

Step 1

Line a 9" x 13" baking pan with waxed paper and coat the paper with non-stick 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 and carefully remove waxed paper.

In a mixing bowl, beat cream cheese, confectioners' sugar, and vanilla until smooth. Fold in Cool Whip. Ice dessert. Store in the refrigerator.