Layered Pumpkin Pecan Dessert

Layered Pumpkin Pecan Dessert

2 cans (15 oz.) Pumpkin (NOT Pie filling)

1 can (12 oz.) evaporated milk

1 cup granulated sugar

3 eggs

1 tsp. vanilla

1 box yellow cake mix

1 cup butter, melted

1 1/2 cup chopped pecans

Line a 13X9 in. baking pan with waxed paper and coat the paper with non-stick cooking spray; set aside. In a mixing bowl, combine pumpkin, evaporated milk and sugar. Beat in eggs and vanilla. Pour in pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle pecans on top. Bake at 350 degrees for 1-1 hr 15 mins or until golden brown. Cool completely. Invert onto platter, remove wax paper.

Frosting:

1 pkg. (8 oz.) cream cheese, softened

1 1/2 cups powdered sugar

1 tsp. vanilla

1 carton (12 oz.) cool whip

Beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Frost dessert.

Refrigerate when not eating.

Similar recipes

http://www.grouprecipes.com/73360/pumpkin-pecan-crunch-cake.html

http://www.bettycrocker.com/recipes/praline-pumpkin-dessert/a9e39b15-e1ce-49ee-b0a5-63da75ce72cb