I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina
Ingredients
- 2 cans (15 ounces each) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 package yellow cake mix (regular size)
- 1 cup butter, melted
- 1-1/2 cups chopped pecans
- frosting:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 carton (12 ounces) frozen whipped topping, thawed
Directions
- Line the bottom of a greased 13x9-in. baking dish with parchment; grease parchment. Set aside.
- In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended. Pour into prepared pan. Sprinkle with 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 parchment.
- In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
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