11/17/2014 Pecan Pumpkin Dessert

Pecan Pumpkin Dessert

Recipe Courtesy of George Mohr

2 (15 oz.) cans solid-pack pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla extract
1 package yellow cake mix
1 cup butter or margarine, melted
1 ½ cups chopped pecans
 

Frosting:

1 (8 oz.) package cream cheese, softened
1 ½ cups confectioners’ sugar
1 tsp. vanilla extract
1 (12 oz.) carton frozen whipped topping, thawed

 

Line a 9 x 13 inch baking pan with parchment paper and coat it 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 dry cake mix and drizzle with melted 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; carefully remove parchment paper.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth.

Fold in whipped topping. Frost dessert.

Store in refrigerator.