Pecan Pumpkin Dessert
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 9x13 pan
- Serves:
- 16
ingredients
- 2 (15 ounce) cans solid-pack pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 (18 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 (12 ounce) carton whipped topping
directions
- Line 13 x 9 pan with waxed paper coated with nonstick cooking spray; set aside.
- In mixing bowl combine 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 for 1 hour or until golden brown.
- Cool completely in pan on wire rack.
- Invert onto a large serving platter; carefully remove wax paper.
-
Frosting:
- In a mixing bowl beat cream cheese, confectioners sugar and vanilla until smooth.
- Fold in whipped topping.
- Frost dessert. Store in refrigerator.
- This cake is best if made the day or evening before and refrigerated overnight before frosting.
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 beautiful (of course) children. I'm married to the greatest man in the world. The center of our family is JESUS. That's me in a nutshell.