Collection of recipes from family & friends

Pecan Pumpkin Dessert


2 15oz. Cans 


1 tsp. 


1 12oz. Can 

Evaporated Milk 

1 pkg. 

Yellow Cake Mix 

1 Cup 


1 Cup 

Butter or Margarine, melted 


1 ½ Cups 




1 8oz. Pkg. 

Cream Cheese, softened 

1 ½ Cups

Confectioners’ Sugar 

12oz. Carton 

Frozen Whipped Topping, thawed 




  1. Line a 13x9x2 inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
  2. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla and pour into prepared pan.
  3. Sprinkle with dry cake mix and drizzle with butter.
  4. Sprinkle with pecans.
  5. Bake at 350° for 1 hour or until golden brown.
  6. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

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