Taste of Home
Pecan Pumpkin Dessert
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 16 servings.
I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina
Ingredients
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2 cans (15 ounces each) solid-pack pumpkin
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1 can (12 ounces) evaporated milk
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1 cup sugar
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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1 package yellow cake mix (regular size)
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1 cup butter, melted
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1-1/2 cups chopped pecans
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1-1/2 cups confectioners' sugar
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1 teaspoon vanilla extract
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1 carton (12 ounces) frozen whipped topping, thawed
Directions
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1.
Line the bottom of a greased 13x9-in. baking dish with parchment; grease parchment. Set aside.
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2.
In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Sprinkle with pecans.
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3.
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 parchment.
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4.
In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
Nutrition Facts
1 piece: 568 calories, 33g fat (17g saturated fat), 94mg cholesterol, 396mg sodium, 60g carbohydrate (43g sugars, 3g fiber), 7g protein.
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