Ingredients:
|
2 15oz. Cans |
Pumpkin |
1 tsp. |
Vanilla |
|
1 12oz. Can |
Evaporated Milk |
1 pkg. |
Yellow Cake Mix |
|
1 Cup |
Sugar |
1 Cup |
Butter or Margarine, melted |
|
3 |
Eggs |
1 ½ Cups |
Pecans |
|
FROSTING: |
|||
|
1 8oz. Pkg. |
Cream Cheese, softened |
1 ½ Cups |
Confectioners’ Sugar |
|
12oz. Carton |
Frozen Whipped Topping, thawed |
||
Directions:
- Line a 13x9x2 inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
- In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla and 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 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.
Lindy's Recipes 
Written by Lindy Norris
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