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Pecan Pumpkin Dessert




Source of Recipe


Sue Williams


List of Ingredients




2 cans (15-oz. each) solid-pack pumpkin, or your garden grown
1 can (12-oz.) evaporated milk
1 C. sugar
3 eggs
1 tsp. vanilla exttact
1 package (18-1/4 oz.) yellow cake mix
1 C. butter, melted
1-1/2 C. chopped pecans

Frosting:
1 package (8-oz.) cream cheese, softened
1-1/2 C. confectioners' sugar
1 tsp. vanilla extract
1 carton (12-oz.) frozen whipped topping, thawed


Recipe



Line a 13-in. x 9-in. x 2-in. baking pan with wax 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 cake mix and drizzle with butter. Sprinkle with pecans.
Bake at 350* for 1 hour or until golden brown.

Cool completely in pan on a wire rack.

Invert onto a large serving platter; carefully remove wax paper.

In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth.
Fold in whipped topping.
Frost dessert.
Store in refrigerator.

Yield: 16 servings.