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Pecan Pumpkin Dessert

By: Sue Williams

"I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others."

Rate/Review | Read Reviews (62)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
FROSTING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed

Directions

Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
In a large mixing bowl, combine the 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 F 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 large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.