Pecan Pumpkin Dessert
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I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour + cooling
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 chopped pecans
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 carton (12 ounces) frozen whipped topping, thawed
Directions:
Line a 13-in. x 9-in. baking pan with waxed paper and coat the paper with cooking spray; set aside.
In a large bowl, combine the 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 waxed paper.
In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Yield: 16 servings.